谷氨酰胺转胺酶在肉制品加工中的应用

doi:10.7506/rlyj1001-8123-200401012

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Abstract The classification,production,and functional properties of transglutaminase were discussed,and the application of Microbial Transglutaminase in processing meat products were systematically described.

Key words： Microbial transglutaminase functional properties meat products application

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200401012 OR https://www.rlyj.net.cn/EN/Y2004/V18/I1/50

[1]	XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao. Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products[J]. Meat Research, 2023, 37(4): 61-68.