Title:	Combined effect of high hydrostatic pressure and microbial transglutaminase on texture, color and protein denaturation of a restructured meat product.
Authors:	BONFIM, R. C. STEPHAN, M. P. ROSENTHAL, A. DELIZA, R. MATHIAS, S. P. AZEVEDO, T. L. MELLINGER-SILVA, C. FERREIRA, J. C. S. LEAL JUNIOR, W. F.
Affiliation:	R. C. BONFIM, UFRRJ; MARILIA PENTEADO STEPHAN, CTAA; AMAURI ROSENTHAL, CTAA; ROSIRES DELIZA, CTAA; SIMONE PEREIRA MATHIAS, UFRRJ; TATIANA DE LIMA AZEVEDO, CTAA; CAROLINE MELLINGER SILVA, CTAA; JOSE CARLOS SA FERREIRA, CTAA; WILLIAM FERREIRA LEAL JUNIOR, CTAA.
Date Issued:	2013
Citation:	In: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 110.
Thesagro:	Cor Eletroforese Textura
Keywords:	Alta pressão hidrostática Transglutaminase microbiana
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CTAA)