Tenderization of spent hen muscle using papain, bromelin or ficin, alone and in combination with salts

DeVitre, Hector A.2015-12-312015-12-311984http://hdl.handle.net/2097/27239Call number: LD2668 .T4 1984 D48Cooking (Chicken)Enzymes.Cookbooks.Tenderization of spent hen muscle using papain, bromelin or ficin, alone and in combination with saltsTextMasters theses