Department of Food Science and Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
Department of Food Science and Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
Department of Food Science and Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
Department of Food Science and Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
Copyright © 2013 S. Zainal, K. Z. Nadzirah, A. Noriham, I. Normah et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Zainal, S. , Nadzirah, K.Z. , Noriham, A. and Normah, I. (2013) Optimisation of beef tenderisation treated with bromelain using response surface methodology (RSM).
Agricultural Sciences,
4, 65-72. doi: 10.4236/as.2013.45B013.