Bhattarai, Kabindra, and Suman Lamichhane. 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):8-14. https://doi.org/10.3126/hijost.v5i01.42125.