Rapid tenderizing of goose breast muscle meat based on...

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Process Biochemistry 2017 / 11

Rapid tenderizing of goose breast muscle meat based on actomyosin dissociation by low frequency ultrasonication

Zou, Ye, Zhang, Kun, Bian, Huan, Zhang, Muhan, Sun, Chong, Xu, Weimin, Wang, Daoying
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Language:
english
Journal:
Process Biochemistry
DOI:
10.1016/j.procbio.2017.11.010
Date:
November, 2017
File:
PDF, 1.01 MB
english, 2017
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