Effect of mechanical work and selected plant proteases in the production of buffalo meat patties
Buffalo meat has been used widely in meat processing due to its good binding properties with high protein and low-fat content. However, the major problem rise in the industry is associate with the toughness of the buffalo meat. Therefore, several attempts had been done to improve the palatability...
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| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2021
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/113811/1/113811.pdf |
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