PREPARATION OF PROTEOLYTIC ACTIVITY RICH GINGER POWDER AND EVALUATION OF ITS TENDERIZING EFFECT ON SPENT-HEN MUSCLES-Reference-Cited by-同舟云学术

PREPARATION OF PROTEOLYTIC ACTIVITY RICH GINGER POWDER AND EVALUATION OF ITS TENDERIZING EFFECT ON SPENT-HEN MUSCLES

Published:2006-04 Issue:2 Volume:17 Page:174-184
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

BHASKAR N.,SACHINDRA N.M.,MODI V.K.,SAKHARE P.Z.,MAHENDRAKAR N.S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2006.00043.x/fullpdf

Reference20 articles.

1. N. BHASKAR, N.M. SACHINDRA, N.S. MAHENDRAKAR, P.Z. SAKHARE, and D. NARASIMHA RAO, 2002 An Improved Process for Preparation of Proteolytic Rich Spice Powder and Its Application for Tenderization of Meat. Indian patent 0265/DEL/02, March 20, 2002.

2. The 2.1 Å Structure of a Cysteine Protease with Proline Specificity from Ginger Rhizome, Zingiber officinale,

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