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Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens

Animal PhysiologyEngineeringPower UltrasoundAnimal ScienceYellow-feathered ChickensTextural QualityPoultry FarmingUltrasoundMeat QualityProteases InactivationPoultry Science