Effects of transglutaminase treatment on the functionality of MPC and MCC: Process cheese product loaf formulations.

Authors

P. Salunke, South Dakota State University
C. Marella
L. E. Metzger

Divisions

Research

Document Type

Abstract

Publication Date

2012

Journal

Journal of Dairy Science

Volume

E-Suppl. 2

Issue

95

Pages

24

Language

en

Recommended Citation

Salunke, P.; Marella, C.; and Metzger, L. E., "Effects of transglutaminase treatment on the functionality of MPC and MCC: Process cheese product loaf formulations." (2012). Dairy Science Publication Database. 1161.
https://openprairie.sdstate.edu/dairy_pubdb/1161