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Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level
Supaluk Sorapukdee, Pussadee Tangwatcharin
Asian-Australas J Anim Sci. 2018;31(1):129-137.   Published online July 17, 2017
DOI: https://doi.org/10.5713/ajas.17.0170

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Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level
Asian-Australasian Journal of Animal Sciences. 2018;31(1):129-137   Crossref logo
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Transglutaminase as binding agent in fresh restructured beef steak with added walnuts
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RESTRUCTURED BEEF WITH FAT VARIATIONS
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Characteristics of restructured beef steak with different proportions of walnut during frozen storage
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Physicochemical and sensory characteristics of restructured beef steak with added walnuts
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Nutritional profile of restructured beef steak with added walnuts
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