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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/2886
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dc.contributor.authorMaathumai, S.
dc.contributor.authorKapilan, R.
dc.contributor.authorArampath, P.C.
dc.date.accessioned2021-05-20T05:00:57Z
dc.date.accessioned2022-07-07T06:38:25Z-
dc.date.available2021-05-20T05:00:57Z
dc.date.available2022-07-07T06:38:25Z-
dc.date.issued2019
dc.identifier.issn2465-6143
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/2886-
dc.language.isoenen_US
dc.publisherUniversity of Jaffnaen_US
dc.subjectGoat meat chunken_US
dc.subjectMeat tenderizeren_US
dc.subjectOptimizationen_US
dc.titleEffect of commercial meat tenderizer (Bromelain) on the sensory attributes of goat meat chunksen_US
dc.typeArticleen_US
Appears in Collections:ICDA 2019

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