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Chunli Quan

Qingdao Agricultural University

China

  • Qingdao Agricultural University

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Study on the Quality and Myofibrillar Protein Structure of Chicken Breasts During Thawing of Ultrasound-Assisted Slightly Acidic Electrolyzed Water (SAEW)

Number of pages: 30 Posted: 07 Jun 2022
Dewei Kong, Chunli Quan, Qian Xi, Rongwei Han, Shige Koseki, Peng Li, Qijing Du, Yongxin Yang, Fereidoun Forghani and Jun Wang
Qingdao Agricultural University, Qingdao Agricultural University, Qingdao Agricultural University, Qingdao Agricultural University, Hokkaido University, Qingdao Agricultural University, Qingdao Agricultural University, Qingdao Agricultural University, affiliation not provided to SSRN and Qingdao Agricultural University
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Abstract:

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Ultrasound thawing, Slightly acidic electrolyzed water, Quality, Myofibrillar protein, Chicken breasts, Thawing methods