Study of enzyme from poultry viscera used as meat tenderizer
碩士 === 國立中興大學 === 畜產學系 === 88 === The purpose of this study was to manufacture a new meat tenderizer from chicken proventriculus, pancreas and duodenum and to investigate the effects of this product and commerical tenderizer on the spent hen breast at 10℃and 37℃. The protease a...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/90859123499508870043 |