Studies on the Aging of Bovine Muscle at Adding Proteolytic Enzyme -Part V. Studies on the Tenderness Evaluation of Bovine Muscle Treated with Papain by Using Penetration Value- (단백질(蛋白質) 분해효소(分解酵素) 첨가시(添加時) 우육(牛肉)의 숙성(熟成)에 관(關)한 연구(硏究) -제5보 Papain처리(處理) 우육(牛肉)의 Penetration Value에 의한 유연성(柔軟性) 평가(評價)에 관(關)하여-)
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- Korean Journal of Food Science and Technology
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- v.7 no.4
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- pp.208-211
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- 1975