Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat batters
Release time:2024-04-30Hits:
-
Impact Factor:
2.173
-
Affiliation of Author(s):
食品科技学院
-
Journal:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
-
Co-author:
邢通,赵雪,蔡林林,周光宏,徐幸莲
-
First Author:
XT
-
Document Code:
s5p1uckz8wptjs6ar7vn99m31jy8uvw2
-
Volume:
52
-
Issue:
9
-
Page Number:
2068-2077
-
Translation or Not:
no
-
Date of Publication:
2017-01-01
