BHATTARAI, K.; LAMICHHANE, S. 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, [S. l.], v. 5, n. 01, p. 8–14, 2021. DOI: 10.3126/hijost.v5i01.42125. Disponível em: https://nepjol.info/index.php/hijost/article/view/42125. Acesso em: 21 nov. 2024.