Información del autor
Autor JIMENEZ COLMENERO, F. |
Documentos disponibles escritos por este autor (1)
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texto impreso
This study compares the effects of combinations of microbial transglutaminase (TGase) and various non-meat ingredients (caseinate, KCl and wheat fibre) used as salt replacers, with the effects of NaCl on the physicochemical properties (cooking l[...]