The influence of salts and temperature on enzymatic activity of microbial transglutaminase
Authors:
- C. KütemeyerCKC. Kütemeyer
- M. FroeckMFM. Froeck
- H.-D. WerleinHWH.-D. Werlein
- B.M. WatkinsonBWB.M. Watkinson
- 1 October 2005
- journal article
- Published by Elsevier in Food Control
- Vol. 16 (8) , 735-737
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRYFood Reviews International, 2001
- Transglutaminase and its use for food processingTrends in Food Science & Technology, 1998
- Effects of Monovalent Cations on Cross-linking of Myosin in Suwari Gels from Walleye Pollack.NIPPON SUISAN GAKKAISHI, 1992