Effects of Papain Treatment on the Texture and Palatability of Chicken Meat

Autor:	Miki MATSUGUMA, Makoto TAKAHASHI, Mamoru FUJITA, Norio MATSUKUMA, Shuji FUJITA, Koji WADA
Rok vydání:	2013
Zdroj:	Food Preservation Science. 39:3-8
ISSN:	2186-1277 1344-1213
DOI:	10.5891/jafps.39.3
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::514c7db3a41b9d781e503f60d98a2ecf https://doi.org/10.5891/jafps.39.3 Zobrazit plný text záznamu