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

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

The purpose of this study was to investigate the usage of papaya (officinale Carica Papaya L.) on the tenderisation of beef. Papaya juice was diluted in the range of 100 to 20%. Physiochemical properties of papaya juice such as pH, pulp content, juice yield, cloudiness and total soluble solid were d...

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Bibliographic Details
Main Author: Che Ahmad, Che Norhaslida
Format: Student Project
Language:English
Published: Faculty of Applied Sciences 2008
Subjects:
QK Botany
Online Access:https://ir.uitm.edu.my/id/eprint/1036/

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