Tenderizing of Meat by Using Maitake (Grifola frondosa) Extract with Low Temperature Steam Cooking

Pleurotus eryngii

Gut & microbiome

SpeciesKing Oyster, Eryngii

JournalJournal of Cookery Science of Japan

Year2008

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Pleurotus eryngii in Journal of Cookery Science of Japan in 2008. MycoData maps the paper to gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Takako Yamazaki Naoko Ito Ichiro Oshima Hajime Iwamori Yasuo Hotta Atsuko Murayama (2008). Tenderizing of Meat by Using Maitake (Grifola frondosa) Extract with Low Temperature Steam Cooking. Journal of Cookery Science of Japan https://doi.org/10.11402/cookeryscience1995.41.3_176

Open citation