Cite
HARVARD Citation
Kong, D. et al. (2023). Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts. Food chemistry. p. . [Online].
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Kong, D. et al. (2023). Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts. Food chemistry. p. . [Online].