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Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields
Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields
2021
Jiachen Wang
Jian Li
Rui Wang
Fei-Yue Xu
Xin-An Zeng
Keywords:
Water retention
Chemistry
Calcium
chicken breast
Food science
Electric field
Correction
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