Enzyme Profile of Raw and Heat‐Processed Beef, Pork and Turkey Using the “Apizym” System

• 1 March 1987
• journal article
• research article
• Published by Wiley in Journal of Food Science
• Vol. 52  (2) , 511-512
• https://doi.org/10.1111/j.1365-2621.1987.tb06660.x

Abstract

Keywords

• ENZYME