Use of High-Intensity Ultrasound to Improve Functional...

Food and Bioprocess Technology 2014 / 12 Vol. 7; Iss. 12

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

Li, Ke, Kang, Zhuang-Li, Zhao, Ying-Ying, Xu, Xing-Lian, Zhou, Guang-Hong
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
7
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-014-1358-y
Date:
December, 2014
File:
PDF, 926 KB
english, 2014
Conversion to is in progress
Conversion to is failed