TENDERIZING AND PRESERVING YAK MEAT BY GINGER EXTRACT (ZINGIBER OFFICINALE ROSE)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2010.00217.x/fullpdf
Reference29 articles.
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4. Solubilization of collagen in restructured beef with collegenase and a-amylose;CRONLUND;J. Food Sci.,1987
5. Meat tenderization by proteolytic enzymes after osmotic dehydration;GERELT;Meat Sci.,2000
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