Tenderization of Chevon by Papain and Trypsin Treatments

Journal of Food Science and Technology

Volumn 40, Issue 3, 2003, Pages 296-298

  Pawar, V D ^a   Surve, V D ^a   Machewad, G M ^a  

^a MARATHWADA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chevon; Papain treatment; Protein fractions; Sensory quality; Tenderization; Trypsin treatment

Indexed keywords

AMINO ACIDS; ENZYMES; FOOD PROCESSING;

PAPAIN TREATMENT;

MEATS;

CAPRA HIRCUS;

EID: 0141917609     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

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