Plant and bacterial proteases: A key towards improving meat tenderization, a mini review-Reference-Cited by-同舟云学术

Plant and bacterial proteases: A key towards improving meat tenderization, a mini review

Author:

Arshad Muhammad Sajid¹²,Kwon Joong-Ho¹,Imran Muhammad³,Sohaib Muhammad²,Aslam Alia²,Nawaz Iqra⁴,Amjad Zaid²^ORCID,Khan Urooj²,Javed Miral²

Affiliation:

1. School of Food Science and Biotechnology, Kyungpook National University Daegu 41566 Republic of South Korea

2. Institute of Home and Food Sciences, Government College University Faisalabad Pakistan

3. Department of Diet and Nutritional Sciences, Imperial College of Business Studies Lahore Pakistan

4. Department of Botany, University of Agriculture Faisalabad Pakistan

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

Reference65 articles.

2. Quality attributes of crude papain injected beef;Akpan;Journal of Meat Science and Technology,2015

5. Exogenous proteases for meat tenderization;Bekhit;Critical Reviews in Food Science and Nutrition,2014

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