Effect of three different proteases on horsemeat tenderness during postmortem aging
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04759-x.pdf
Reference32 articles.
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4. Doneva M, Miteva D, Dyankova S (2015) Efficiency of plant proteases bromelain and papain on turkey meat tenderness. Biotechnol in Anim Husbandry 31:407–413
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