(PDF) On the Formation of the Tasty Substance in and the

On the Formation of the Tasty Substance in and the Tenderization of Tough Meat by Proteolytic Enzymes (Part 1)

Eiyo To Shokuryo

doi 10.4327/jsnfs1949.15.450

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Abstract

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Date

January 1, 1963

Authors

Shikuko Kurosawa

Publisher

Japanese Society of Nutrition and Food Science

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