Producion of low salt frankfurter with microbial transglutaminase
نویسندگان
چکیده
منابع مشابه
Characterization of microbial transglutaminase
A “ready-to-use” preparation for the production of frankfurter type sausage („Activa WM“, AJINOMOTO Europe Sales GmbH, Hamburg) was used for the studies. Protein was determined by a modified method according to Bradford [1]. Results were calculated using the absorbance quotient of A590nm and A450nm. SDS polyacrylamide gel electrophoresis (SDS-PAGE) was carried out according to Laemmli [2] on a ...
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ژورنال
عنوان ژورنال: Acta Alimentaria
سال: 2014
ISSN: 0139-3006,1588-2535
DOI: 10.1556/aalim.43.2014.suppl.7