EFFECT OF PROTEOLYTIC ENZYME TREATMENTS AND PRESSURE COOKING ON QUALITY OF SPENT SHEEP MEAT CURRY

Author： MENDIRATTA S.K.   SHARMA B.D.   NARAYAN R.   MANE B.G.  

Publisher： Blackwell Publishing

ISSN： 1046-0756

Source： Journal of Muscle Foods, Vol.21, Iss.4, 2010-10, pp. : 685-701

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