Analysis of the tenderness and water binding capacity of buffalo meat jerky due to the use of papain enzyme at different levels

Publication Name : IOP Conference Series: Earth and Environmental Science 1510 (1), 012042, 2025

Citation :

Date : 2025


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https://scholar.google.com/scholar?q=+intitle:"Analysis of the tenderness and water binding capacity of buffalo meat jerky due to the use of papain enzyme at different levels"