[1]
Sakhr, K. and El Khatib, S. 2019. The Use of Syrian Sumac (Rhus coriaria) as a Meat Tenderizer: Effect on Fat, Protein and Collagen Profiles on Pectoralis superficialis Cut. Turkish Journal of Agriculture - Food Science and Technology. 7, 8 (Aug. 2019), 1203–1215. DOI:https://doi.org/10.24925/turjaf.v7i8.1203-1215.2629.