Langkauas (Zingiber zerumbet Linn. Smith) extract as meat (rump) tenderizer
Addition of Langkauas (Zingiber zerumbet Linn. Smith) extract at levels of 0.1 mg and 0.2 mg in 35 grams of meat (rump) produced a significant effect on the tenderness of meat roasts. Statistical analysis showed that such concentrations of extract applied on meat slices for at least 60 minutes of tr...
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| Format: | Thesis |
| Language: | English |
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1993.
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