Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)
Crossref DOI link: https://doi.org/10.1007/s11694-016-9403-3
Published Online: 2016-09-07
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gokoglu, Nalan
Yerlikaya, Pınar
Ucak, Ilknur
Yatmaz, Hanife Aydan
Funding for this research was provided by:
The Scientific and Technological Research Council of Turkey (TUBITAK) (213O163)
License valid from 2016-09-07