Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer

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Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer

Meat tenderness is a crucial trait that contributes to the consumer eating satisfaction and acceptance in meat product marketability. Therefore, an effective meat tenderization technique is required by exploring plant-based protease as meat tenderizer. In spite of easy availability of commercial mea...

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Bibliographic Details
Main Author:	Noorhafiza, Yahya
Format:	Thesis
Language:	English
Published:	2023
Subjects:	TA Engineering (General). Civil engineering (General) TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/41537/ http://umpir.ump.edu.my/id/eprint/41537/1/ir.THESIS-MKT17007-NOORHAFIZA%20%282%29.pdf

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