SAKHR, K.; EL KHATIB, S. 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, [S. l.], v. 7, n. 8, p. 1203–1215, 2019. DOI: 10.24925/turjaf.v7i8.1203-1215.2629. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/2629. Acesso em: 24 nov. 2024.