Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat

Author:

Roobab UmeORCID,Chen Bo-Ru,Madni Ghulam Muhammad,Tong Zhang Guo,Zeng Xin-An,Abdi Gholamreza,Hussain Shahzad,Aadil Rana Muhammad

Funder

King Saud University

China Scholarship Council

Publisher

Elsevier BV

Reference73 articles.

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