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MEAT TENDERIZATION. III. HYDROLYSIS OF ACTOMYOSIN, ACTIN AND COLLAGEN BY PAPAIN

✍ Scribed by C. C. TSEN; A. L. TAPPEL

Book ID
108795458
Publisher
Institute of Food Technologists
Year
1959
Tongue
English
Weight
175 KB
Volume
24
Category
Article
ISSN
0022-1147

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