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Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

Crossref DOI link: https://doi.org/10.1007/s13197-016-2463-x

Published Online: 2017-01-28

Published Print: 2017-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy