DEGRADATION OF VARIOUS MEAT FRACTIONS BY TENDERIZING ENZYMES
- 1 September 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (5), 563-565
- https://doi.org/10.1111/j.1365-2621.1970.tb04809.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Studies in Meat Tenderness II. Proteolysis and the Aging of BeefJournal of Food Science, 1966