Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)
Release time:2024-11-21Hits:
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Impact Factor:
6.159
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Affiliation of Author(s):
食品科技学院
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Journal:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
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Document Code:
2c9e868c8dcf8913018dd390e2d02291
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Volume:
59
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Page Number:
102277
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Translation or Not:
no
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Date of Publication:
2020-01-01
