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

✍ Scribed by B.M Naveena; S.K Mendiratta; A.S.R Anjaneyulu

• Book ID: 116736334
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 197 KB
• Volume: 68
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.04.004