Ultrasound-assisted immersion freezing reduces the...

Ultrasonics Sonochemistry 2020 / 10 Vol. 67

Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

Zhang, Chao, Li, Xiang-ao, Wang, Hao, Xia, Xiufang, Kong, Baohua
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Volume:
67
Journal:
Ultrasonics Sonochemistry
DOI:
10.1016/j.ultsonch.2020.105137
Date:
October, 2020
File:
PDF, 2.36 MB
2020
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