Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat
Crossref DOI link: https://doi.org/10.1007/s11947-014-1358-y
Published Online: 2014-06-17
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Li, Ke
Kang, Zhuang-Li
Zhao, Ying-Ying
Xu, Xing-Lian
Zhou, Guang-Hong
Text and Data Mining valid from 2014-06-17