Li, Ke <br/><br/>
Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter.  [electronic resource] 

 -  Journal of food science and technology  May 2015 
 - 2622-33 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1155 
<br/><br/><label>Standard No.: </label>10.1007/s13197-014-1356-0  doi