Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW) (Englisch)
- Neue Suche nach: Kong, Dewei
- Neue Suche nach: Quan, Chunli
- Neue Suche nach: Xi, Qian
- Neue Suche nach: Han, Rongwei
- Neue Suche nach: Koseki, Shige
- Neue Suche nach: Li, Peng
- Neue Suche nach: Du, Qijing
- Neue Suche nach: Yang, Yongxin
- Neue Suche nach: Forghani, Fereidoun
- Neue Suche nach: Wang, Jun
- Neue Suche nach: Kong, Dewei
- Neue Suche nach: Quan, Chunli
- Neue Suche nach: Xi, Qian
- Neue Suche nach: Han, Rongwei
- Neue Suche nach: Koseki, Shige
- Neue Suche nach: Li, Peng
- Neue Suche nach: Du, Qijing
- Neue Suche nach: Yang, Yongxin
- Neue Suche nach: Forghani, Fereidoun
- Neue Suche nach: Wang, Jun
In:
Ultrasonics Sonochemistry
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88
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2022
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)
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Beteiligte:Kong, Dewei ( Autor:in ) / Quan, Chunli ( Autor:in ) / Xi, Qian ( Autor:in ) / Han, Rongwei ( Autor:in ) / Koseki, Shige ( Autor:in ) / Li, Peng ( Autor:in ) / Du, Qijing ( Autor:in ) / Yang, Yongxin ( Autor:in ) / Forghani, Fereidoun ( Autor:in ) / Wang, Jun ( Autor:in )
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Erschienen in:
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Verlag:
- Neue Suche nach: The Author(s)
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Erscheinungsdatum:26.07.2022
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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