Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue-Reference-Cited by-同舟云学术

Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue

Published:2021-11 Issue: Volume:79 Page:105786
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Du Xin,Li Haijing,Nuerjiang Maheshati,Shi Shuo,Kong Baohua,Liu Qian,Xia Xiufang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference48 articles.

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3. OECD/FAO. OECD-FAO agricultural outlook 2019-2028, OECD publishing, paris/food and agriculture organization of the united nations. (2019) Rome.

4. Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes;Güven;J. Food Process Preserv.,2021

5. Environmental sustainability assessment of poultry productions through life cycle approaches: a critical review;Costantini;Trends Food Sci. Technol.,2021

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