The effect of ultrasound treatments on the tenderizing pathway of goose meat during conditioning

标题
The effect of ultrasound treatments on the tenderizing pathway of goose meat during conditioning
作者
关键词
-
出版物
POULTRY SCIENCE
Volume 97, Issue 8, Pages 2957-2965
出版商
Oxford University Press (OUP)
发表日期
2018-04-20
DOI
10.3382/ps/pey143

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