Snu S Spacemetadata only
Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking
proteolytic-enzymes, connective-tissue, meat, beef, tenderization, extract, myofibrillar, optimization
This document is indexed with metadata only — full text is not available in the archive for this record.
Open the official source ↗
Record · ID 447009
Conceptio Open Knowledge Archive — every document is proof-bundled with source, license, and retrieval metadata.