Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter.

Li, Ke; Kang, Zhuang-Li; Zou, Yu-Feng; Xu, Xing-Lian; Zhou, Guang-Hong.

Afiliação

Li K; Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.
Kang ZL; Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.
Zou YF; Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.
Xu XL; Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.
Zhou GH; Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.

J Food Sci Technol ; 52(5): 2622-33, 2015 May.

Article em En | MEDLINE | ID: mdl-25892760