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Improvement of Gelling Properties of Lizardfish Mince as Influenced by Microbial Transglutaminase and Fish Freshness
by
Benjakul, S
,
Phatcharat, S
,
Tammatinna, A
,
Visessanguan, W
,
Kishimura, H
Published in
Journal of food science
(01.08.2008)
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Gelling properties of white shrimp ( Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase
by
Tammatinna, Atchara
,
Benjakul, Soottawat
,
Visessanguan, Wonnop
,
Tanaka, Munehiko
Published in
Food science & technology
(01.11.2007)
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