M. Niemistö

Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

J. Buchert, E. Puolanne, K. Autio, 2007 .

Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties.

J. Vainionpää, R. Ahvenainen, M. Ruusunen, 2005, Meat science.

Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat

J. Buchert, K. Autio, R. Lantto, 2006 .

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages.

Raija Ahvenainen, Liisa Lähteenmäki, Marika Lyly, 2003, Meat science.

Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients.

J. Vainionpää, R. Ahvenainen, M. Ruusunen, 2003, Meat science.

Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures

M. Ruusunen, E. Puolanne, M. Niemistö, 2002 .

Inhibition of toxigenesis of group II (nonproteolytic) Clostridium botulinum type B in meat products by using a reduced level of nitrite.

E. Puolanne, M. Lindström, H. Korkeala, 2012, Journal of food protection.