✦ LIBER ✦

MEAT TENDERIZATION. II. FACTORS AFFECTING THE TENDERIZATION OF BEEF BY PAPAIN

✍ Scribed by A. L. TAPPEL; D. S. MIYADA; CLARENCE STERLING; V. P. MAIER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

MEAT TENDERIZATION. III. HYDROLYSIS OF A

✍ C. C. TSEN; A. L. TAPPEL 📂 Article 📅 1959 🏛 Institute of Food Technologists 🌐 English ⚖ 175 KB

Tenderization of Heated Sliced Beef by S

✍ K. Mori; T. Nishimura; T. Yasukawa; K. Takahashi 📂 Article 📅 2001 🏛 Institute of Food Technologists 🌐 English ⚖ 518 KB

Effects of Papain and a Microbial Enzyme

✍ I.N.A. Ashie; T.L. Sorensen; P.M. Nielsen 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 741 KB

STUDIES ON ENZYMATIC TENDERIZATION OF ME

✍ C. EDITH WEIR; H. WANG; MARION L. BIRKNER; JEAN PARSONS; BETTY GINGER 📂 Article 📅 1958 🏛 Institute of Food Technologists 🌐 English ⚖ 798 KB

Studies in Meat Tenderness II. Proteolys

✍ C. L. DAVEY; K. V. GILBERT 📂 Article 📅 1966 🏛 Institute of Food Technologists 🌐 English ⚖ 589 KB

Tenderness of Beef. : II. Juiciness and

✍ SYLVIA COVER; S. J. RITCHEY; ROBERT L. HOSTETLER 📂 Article 📅 1962 🏛 Institute of Food Technologists 🌐 English ⚖ 541 KB