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- [3] Studies on the functionalities of microbial transglutaminase for food processing .3. Effects of microbial transglutaminase on the texture of surimi gels prepared from various kinds of fishes JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996, 43 (07): : 787 - 795