Effects of ultrasound on repairing functional properties of chicken myofibrillar protein by repeated freezing thawing

ZHANG Yinong, DONG Wei, XU Yi, SHANG Yongbiao

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 87-92.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 87-92. DOI: 10.13995/j.cnki.11-1802/ts.020459

Effects of ultrasound on repairing functional properties of chicken myofibrillar protein by repeated freezing thawing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(15): 87-92 https://doi.org/10.13995/j.cnki.11-1802/ts.020459

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