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Evaluation of transglutaminase on the quality of low-salt chicken meat-balls.

Tseng, T F

Evaluation of transglutaminase on the quality of low-salt chicken meat-balls. [electronic resource] - Meat science Aug 2000 - 427-31 p. digital

Publication Type: Journal Article

ISSN: 0309-1740

Standard No.: 10.1016/s0309-1740(99)00172-2 doi

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