undefined

< Back to search results

Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat

Year of publication

2006

Authors

Lantto, Raija; Plathin, Paula; Niemistö, Markku; Buchert, Johanna; Autio, Karin

Organizations and authors

VTT Technical Research Centre of Finland Ltd

Buchert Johanna

Autio Karin

Plathin Paula

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

LWT - Food Science and Technology

Volume

39

Issue

10

Pages

1117-1124

ISSN

0023-6438

​Publication forum

62813

​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

10.1016/j.lwt.2005.07.008

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

No