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  • Xia Yu, Conggui Chen, Kezhou Cai, Cunliu Zhou, Daorong Mao, Gaojun Sun
  • Chemistry
  • Food Science and Biotechnology
  • 2012 (First Published: 1 August 2012)
  • The effects of blood plasma (BP, 0–2.5%), agar (0–1.0%), and microbial transglutaminase (MTG, 0–0.5%) on water-binding capacity, color (L*, a*, and b* values) and textural properties of pork muscleContinue Reading