Focuses in finding out which of the five namely: papaya, mango, calamansi, tomato and iba can make tough meat tender in terms of time span, preferably in less than an hour, without decreasing the palatability of the meat and with the least effort and undue strain on the part of the housekeeper.
Info
| Type of Material | Unpublished |
| Research Publication Address | Don Mariano Marcos Memorial Polytechnic State College of Northern Mindanao, Cagayan de Oro City |
| Year Published | 1979 |
| Author | GABON, Felisa S., 1979. |
| Research Location | Mindanao Polytechnic State College, Cagayan de Oro MPSC, Cagayan de Oro |