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About this Agricultural and Biological Sciences article
Studies on the Functionalities of Microbial Transglutaminase for Food Processing. Part II. Effects of Microbial Transglutaminase on the Texture of Gel Prepared from Suketoudara Surimi. by SOEDA, Takahiko; TOIGUCHI, Seiichiro; MUMAZAWA, Toshiya; SAKAGUCHI, Shouji; KUHARA, Chiho is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- SOEDA, Takahiko; TOIGUCHI, Seiichiro; MUMAZAWA, Toshiya; SAKAGUCHI, Shouji; KUHARA, Chiho
- Publisher
- Japanese Society for Food Science and Technology; Japanese Society for Food and Technology (ISSN 1341-027X)
- Published
- 1996
- Field
- Agricultural and Biological Sciences (Life Sciences)