Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
Meat tenderness is a crucial trait that contributes to the consumer eating satisfaction and acceptance in meat product marketability. Therefore, an effective meat tenderization technique is required by exploring plant-based protease as meat tenderizer. In spite of easy availability of commercial mea...
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| 格式: | Thesis |
| 语言: | English |
| 出版: |
2023
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| 主题: | |
| 在线阅读: | http://umpir.ump.edu.my/id/eprint/41537/1/ir.THESIS-MKT17007-NOORHAFIZA%20%282%29.pdf |
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