Chicken breast quality - normal, pale, soft and exudative (PSE) and woody - influences the functional properties of meat batters
Release time:2024-01-02Hits:
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Impact Factor:
2.201
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Affiliation of Author(s):
食品科技学院
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Journal:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Co-author:
陈宏强,王虎虎,戚军,王梦瑶,徐幸莲,周光宏
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Document Code:
awqyp08sts5rt5j91ox0y0ccglw7i56u
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Volume:
53
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Issue:
3
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Page Number:
654-664
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Translation or Not:
no
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Date of Publication:
2018-01-01
