Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter
出版年份 2014 全文链接
标题
Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter
作者
关键词
Ultrasound, Meat batter, Dynamic rheology, LF-NMR, Texture
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 5, Pages 2622-2633
出版商
Springer Nature
发表日期
2014-04-17
DOI
10.1007/s13197-014-1356-0
参考文献
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