Studies on the tenderising of mutton.

Iyengar, J. R. and Kuppuswamy, S. and Bhatia, D. S. (1964) Studies on the tenderising of mutton. Indian Journal of Technology, 2. pp. 409-411.

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Item Type:	Article
Uncontrolled Keywords:	mutton mince tenderization papain
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Sep 2021 09:19
Last Modified:	06 Sep 2021 09:19
URI:	http://ir.cftri.res.in/id/eprint/5859

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