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 J. Sci. Technol. [Internet]. 2021 Dec. 31 [cited 2024 Dec. 26];5(01):8-14. Available from: https://nepjol.info./index.php/hijost/article/view/42125