THE INFLUENCE OF PAPAIN ON TENDERISATION OF TOUGH CHICKEN MEAT

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dc.contributor.authorSundararasu, V
dc.contributor.authorRamamurthi, R
dc.contributor.authorKothandaraman, P, et al.,
dc.contributor.authorTANUVAS
dc.date.accessioned2023-01-06T10:31:36Z
dc.date.available2023-01-06T10:31:36Z
dc.date.issued1977
dc.descriptionTNV_CRN_1977_6(2)153-157en_US
dc.description.abstractA preliminary trial was carried out to study the effect of antemortem intravenous administration of papain in tenderizing the meat of White Leghorn and Rhode island Red Hens.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810191385
dc.keywordsPapain, Tenderisation, Tough Chicken Meaten_US
dc.language.isoEnglishen_US
dc.pages153-157en_US
dc.relation.ispartofseries;2
dc.subjectVeterinary Scienceen_US
dc.titleTHE INFLUENCE OF PAPAIN ON TENDERISATION OF TOUGH CHICKEN MEATen_US
dc.title.alternativeCheironen_US
dc.typeArticleen_US
dc.volume6en_US
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