Effect of the moringa leaves extract on the tenderization of <i>Longissimus</i> muscle in Indonesian native goats
Meat tenderization techniques often involve time-consuming processes or chemical additives that may raise health concerns or alter the taste of meat. Exploring alternative natural methods, such as utilizing proteolytic enzymes derived from moringa, presents an opportunity to address these limitation...
保存先:
| 主要な著者: | , , , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The V.M. Gorbatov All-Russian Meat Research Institute
2026-04-01
|
| シリーズ: | Теория и практика переработки мяса |
| 主題: | |
| オンライン･アクセス: | https://www.meatjournal.ru/jour/article/view/551 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|