Tenderization of pork steak with fruit bromelain from pineapple monitored by sensory evaluation and texturometer
2011
Ieowsakulrat, S.(University of the Thai Chamber of Commerce, Bangkok (Thailand). School of Science and Technology) | Theerasamran, P.(University of the Thai Chamber of Commerce, Bangkok (Thailand). School of Science and Technology) | Chokpitinun, C.(University of the Thai Chamber of Commerce, Bangkok (Thailand). School of Science and Technology) | Pinitglang, S.(University of the Thai Chamber of Commerce, Bangkok (Thailand). School of Science and Technology)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 457-460
Other Subjects
Texturometer; Tenderization; Fruit bromelain; Pork steak
Language
Thai
Translated Title
เธเธฒเธฃเธเธณเนเธซเนเธชเนเธเนเธเธซเธกเธนเธเธธเนเธกเธเนเธงเธขเนเธญเธเนเธเธกเนเนเธเธฃเธกเธดเนเธฅเธเธเธฒเธเธเธฅเธชเธฑเธเธเธฐเธฃเธ เธเธฃเธฐเนเธกเธดเธเนเธเธขเธเธฒเธฃเธเธเธชเธญเธเธเธฒเธเธเธฃเธฐเธชเธฒเธเธชเธฑเธกเธเธฑเธชเนเธฅเธฐเนเธเธฃเธทเนเธญเธเธงเธฑเธเนเธเธทเนเธญเธชเธฑเธกเธเธฑเธช
Type
Summary; Non-Conventional
2016-08-15
AGRIS AP
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