Tenderization of Meat with Ginger Rhizome Protease

Journal of Food Science 1986 Vol. 51; Iss. 6

Tenderization of Meat with Ginger Rhizome Protease

Y. B. LEE, D. J. SEHNERT, C. R. ASHMORE
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Volume:
51
Year:
1986
Language:
english
Pages:
2
DOI:
10.1111/j.1365-2621.1986.tb13860.x
File:
PDF, 372 KB
english, 1986
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