Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw
Author:
Affiliation:
1. School of Food and Biological Engineering Hefei University of Technology Hefei Anhui China
2. Engineering Research Center of Bio‐Process, Ministry of Education Hefei University of Technology Hefei Anhui China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12734
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