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Wiley, Journal of Texture Studies, 3(49), p. 256-261

DOI: 10.1111/jtxs.12305

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Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes

Journal article published in 2017 by Cristina Botinestean ORCID, Carolina Gomez, Yingqun Nian, Mark A. E. Auty, Joseph P. Kerry, Ruth M. Hamill ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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