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About this Agricultural and Biological Sciences article
The Influence of the Interaction of Sous-vide Cooking Time and Papain Concentration on Tenderness and Technological Characteristics of Meat Products by Botinestean, Cristina (author);Hossain, Mohammad (author);Mullen, Anne Maria (author);Kerry, Joe P. (author);Hamill, Ruth M. (author) is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Botinestean, Cristina (author);Hossain, Mohammad (author);Mullen, Anne Maria (author);Kerry, Joe P. (author);Hamill, Ruth M. (author)
- Publisher
- Elsevier BV
- Published
- 2021
- Field
- Agricultural and Biological Sciences (Life Sciences)