Keywords = meat tenderization
| Number of Articles: 3 | ||
| 1 | Shockwave an Emerging Technology for Improving Processed Foods Quality : Mini Overview | |
| Articles in Press, Accepted Manuscript , Available Online from 22 August 2022 | ||
| Esmat Elzalaky | ||
| 2 | Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases | |
| Volume 18, Issue 2, December 2022, Page 1-11 | ||
| El-Zalaki M. S. Esmat | ||
| 3 | Shockwave an Emerging Technology for Improving Processed Foods Quality: Mini Overview | |
| Volume 19, Issue 1, June 2022, Page 2-9 | ||
| El-Zalaki M. S. Esmat | ||
View on SCiNiTO