Tenderization of spent hen muscle using papain, bromelin or ficin, alone and in combination with salts
| dc.contributor.author | DeVitre, Hector A. | en_US |
| dc.date.accessioned | 2015-12-31T21:48:38Z | |
| dc.date.available | 2015-12-31T21:48:38Z | |
| dc.date.issued | 1984 | en_US |
| dc.date.published | 1984 | en_US |
| dc.description | Call number: LD2668 .T4 1984 D48 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27239 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Cooking (Chicken) | en_US |
| dc.subject.LCSH | Enzymes. | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | Tenderization of spent hen muscle using papain, bromelin or ficin, alone and in combination with salts | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
