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Author :
K. B. Chin 2 Articles
102 Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama, K. B. Chin, S. Yoshihara, M. Muguruma
Asian-Australas J Anim Sci. 2006;19(1):102-108.   Published online December 6, 2005
DOI: https://doi.org/10.5713/ajas.2006.102       Cited By 9
      
261 Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin, B. K. Chung
Asian-Australas J Anim Sci. 2003;16(2):261-265.   Published online January 1, 2003
DOI: https://doi.org/10.5713/ajas.2003.261       Cited By 2
      
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