Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad



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Che Ahmad, Che NorhaslidaUNSPECIFIED
Subjects: UNSPECIFIED
Q Science > QK Botany
Divisions: Faculty of Applied Sciences
Item ID: 1036
Uncontrolled Keywords: Beef tenderisation, papaya, physiochemical, juice
Last Modified: 03 Aug 2017 09:09

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Filename: PPb_CHE NORHASLIDA CHE AHMAD AS 08_5.pdf

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