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Comparison of Plant-origin Proteases and Ginger Extract on Quality Properties of Beef Rump Steaks

Authors :
Yajun Zhou
Shujie Wang
Ling Zhang
Susu Zhang
Source :
Food Science and Technology Research. 25:529-538
Publication Year :
2019
Publisher :
Japanese Society for Food Science and Technology, 2019.

Subjects

Subjects :
Marketing
Proteases
Rump
Chemistry
General Chemical Engineering
Ginger Extract
Food science
Industrial and Manufacturing Engineering
Food Science
Biotechnology

Details

ISSN :
18813984 and 13446606
Volume :
25
Database :
OpenAIRE
Journal :
Food Science and Technology Research
Accession number :
edsair.doi...........dcb03bc150b3d08e0c523e3799493b62
Full Text :
https://doi.org/10.3136/fstr.25.529
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