Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple ( Ananas comosus ) and jackfruit ( Artocarpus heterophyllus ) by‐products-Reference-Cited by-同舟云学术

Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple ( Ananas comosus ) and jackfruit ( Artocarpus heterophyllus ) by‐products

Published:2021-09-15 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ramli Aizi Nor Mazila¹^ORCID,Hamid Hazrulrizawati Abd¹^ORCID,Zulkifli Farah Hanani¹^ORCID,Zamri Normaiza¹,Bhuyar Prakash²^ORCID,Manas Nor Hasmaliana Abdul³^ORCID

Affiliation:

1. College of Computing and Applied Sciences, Faculty of Industrial Sciences and Technology Universiti Malaysia Pahang Gambang Malaysia

2. Department of Biotechnology Garden City College Bangalore India

3. Institute of Bioproduct Development Universiti Teknologi Malaysia Skudai, Johor Malaysia

Funder

Universiti Malaysia Pahang

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15939

Reference52 articles.

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