Sakhr, K., and S. El Khatib. “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, vol. 7, no. 8, Aug. 2019, pp. 1203-15, doi:10.24925/turjaf.v7i8.1203-1215.2629.