Tenderization of Meat with Ginger Rhizome Protease
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb13860.x/fullpdf
Reference13 articles.
1. Purification of Ginger Protease
2. DEGRADATION OF VARIOUS MEAT FRACTIONS BY TENDERIZING ENZYMES
3. A Modified Sample Preparation Method for Measuring Meat Tenderness by the Kramer Shear Press
4. THE HYDROLYSIS OF BEEF PROTEINS BY VARIOUS PROTEOLYTIC ENZYMES
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