Sakhr, K., & 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), 1203–1215. https://doi.org/10.24925/turjaf.v7i8.1203-1215.2629