Tenderization of buffalo meat using plant proteases from...

Meat Science 2004 Vol. 68; Iss. 3

Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)

B.M Naveena, S.K Mendiratta, A.S.R Anjaneyulu
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Volume:
68
Year:
2004
Language:
english
DOI:
10.1016/j.meatsci.2004.04.004
File:
PDF, 197 KB
english, 2004
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