Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef Tenderness
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09516.x/fullpdf
Reference21 articles.
1. THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBIN
2. Solubilization of Collagen in Restructured Beef with Collagenases and ?-Amylase
3. Effect of microbial rennets on meat protein fractions
4. Enzymes in the Tenderisation of Meat
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