Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter
Crossref DOI link: https://doi.org/10.1007/s13197-014-1356-0
Published Online: 2014-04-17
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Li, Ke
Kang, Zhuang-Li
Zou, Yu-Feng
Xu, Xing-Lian
Zhou, Guang-Hong
Text and Data Mining valid from 2014-04-17