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Ted Rusin

By Gladys M Kisela
Ted Rusin, a food scientist at the Culinary Institute of America, explains the chemistry behind the use of the enzyme transglutaminase as 'meat glue' as part of the Science and Cooking lecture series on Monday.
Ted Rusin, a food scientist at the Culinary Institute of America, explains the chemistry behind the use of the enzyme transglutaminase as 'meat glue' as part of the Science and Cooking lecture series on Monday.

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CollegeFood and DrinkScience