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ArticleSensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases
ArticleEffect of the method of cooking on selected physico-chemical characteristics of buffalo Semitendinosus muscle biomarinaded by Lactococcus cremoris and Lactobacillus helveticus
ArticleEffect of the method of cooking on selected physico-chemical characteristics of buffalo Semitendinosus muscle biomarinaded by Lactococcus cremoris and Lactobacillus helveticus
ArticleTenderization of Camel Meat by Alkaline and Acidic Proteases from Mullet (Mugil cephalus) Viscera
ArticleTenderization of Camel Meat by Alkaline and Acidic Proteases from Mullet (Mugil cephalus) Viscera
ArticleDESCRIPTION OF MICROBIAL AND CHEMICAL CHANGES DURING THE TENDERIZATION PROCESS OF BUFFALO MEAT
ArticleDESCRIPTION OF MICROBIAL AND CHEMICAL CHANGES DURING THE TENDERIZATION PROCESS OF BUFFALO MEAT