Microstructural and Protein Subunit Analysis: The Effect of Protease from Chayote, Pineapple Peel and Biduri Leaves as Natural Tenderizer on Mutton, Beef and Buff.
| Autor: | Sri Darmawati1,2 ciciekdarma@unimus.ac.id, Aprilia Indra Kartika2, Diazti Ihza Aulia2, Wuri Handayani2, Itsna Risqi Aziz2 |
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| Zdroj: | Trends in Sciences. Mar2023, Vol. 20 Issue 3, p1-11. 11p. |
| Databáze: | Academic Search Ultimate |
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