Bhattarai, K. and Lamichhane, S. 2021. Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal) . Himalayan Journal of Science and Technology. 5, 01 (Dec. 2021), 8–14. DOI:https://doi.org/10.3126/hijost.v5i01.42125.