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Effect of High-Pressure Processing and Bromelain Application on The Quality Characteristics of Buffalo Meat.

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Title: Effect of High-Pressure Processing and Bromelain Application on The Quality Characteristics of Buffalo Meat.
Authors: Md Zuki, Nur Mursyidah1, Kumar, Pavan2, Sazili, Awis Qurni3,4, Suryaningsih, Lilis5, Utama, Dicky Tri5, Rashid Nor-Khaizura, Mahmud Ab6, Ismail-Fitry, Mohammad Rashedi1,4 ismailfitry@upm.edu.my
Source: Malaysian Applied Biology. Jun2025, Vol. 54 Issue 2, p83-91. 9p.
Database: Academic Search Ultimate
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Header DbId: asn
DbLabel: Academic Search Ultimate
An: 186320745
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Effect of High-Pressure Processing and Bromelain Application on The Quality Characteristics of Buffalo Meat.
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  Data: <searchLink fieldCode="JN" term="%22Malaysian+Applied+Biology%22">Malaysian Applied Biology</searchLink>. Jun2025, Vol. 54 Issue 2, p83-91. 9p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=186320745
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.55230/mabjournal.v54i2.3414
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      – Code: eng
        Text: English
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        PageCount: 9
        StartPage: 83
    Titles:
      – TitleFull: Effect of High-Pressure Processing and Bromelain Application on The Quality Characteristics of Buffalo Meat.
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            NameFull: Md Zuki, Nur Mursyidah
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            NameFull: Kumar, Pavan
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            NameFull: Sazili, Awis Qurni
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            NameFull: Suryaningsih, Lilis
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            NameFull: Utama, Dicky Tri
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            NameFull: Rashid Nor-Khaizura, Mahmud Ab
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            NameFull: Ismail-Fitry, Mohammad Rashedi
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            – D: 01
              M: 06
              Text: Jun2025
              Type: published
              Y: 2025
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            – TitleFull: Malaysian Applied Biology
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