Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasound

Literals

• bibo:volume
  • 87
• ou:eid
  • 2-s2.0-85129182992
• dcterms:creator
  • Lima J.L.
• bibo:doi
  • 10.1111/1750-3841.16149
• dcterms:contributor
  • Lima J.L.; Bezerra T.K.A.; Carvalho L.M.; Galvao M.S.; Lucena L.; Rocha T.C.; Estevez M.; Madruga M.S.
• dcterms:publisher
  • Journal of Food Science
• bibo:page_range
  • 2364-2376
• bibo:issn
  • 0022-1147
• fabio:hasPublicationYear
  • 2022
• bibo:eissn
  • 1750-3841
• vivo:identifier
  • 2022-67
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasound
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85129182992&origin=inward
• ou:urlOrcid
  • https://doi.org/10.1111/1750-3841.16149
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85129182992&origin=inward

Typed Literals

• dcterms:created
  • 2022-06-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 8 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • JOURNAL OF FOOD SCIENCE

Inverse Relations

• Has related: ou:tienePublicacion
  • MARIO ESTÉVEZ GARCÍA