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Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

Year of publication

2007

Authors

Lantto, Raija; Puolanne, Eero; Katina, Kati; Niemistö, Markku; Buchert, Johanna; Autio, Karin

Organizations and authors

VTT Technical Research Centre of Finland Ltd

Lantto Raija Orcid -palvelun logo

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

European Food Research and Technology

Volume

225

Issue

1

Pages

75-83

ISSN

1438-2377

​Publication forum

55659

​Publication forum level

2

Open access

Open access in the publisher’s service

No

Self-archived

No

Other information

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Language

English

International co-publication

No

Co-publication with a company

No

DOI

10.1007/s00217-006-0384-z

The publication is included in the Ministry of Education and Culture’s Publication data collection

No