MEAT TENDERIZATION. II. FACTORS AFFECTING THE TENDERIZATION OF BEEF BY PAPAINa
- 1 May 1956
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 21 (3), 375-383
- https://doi.org/10.1111/j.1365-2621.1956.tb16934.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- THE HYDROLYSIS OF BEEF PROTEINS BY VARIOUS PROTEOLYTIC ENZYMESaJournal of Food Science, 1956
- DIGESTION OF BEEF BY PAPAIN1Journal of Food Science, 1942
- THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBINThe Journal of general physiology, 1938
- THE MILK-CLOTTING ACTION OF PAPAINPublished by Elsevier BV ,1937