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

> Research article (Food Chemistry, 2021) · cited 63× · AI/ML

**Wikidata**: [openalex:W3136878821](https://www.wikidata.org/wiki/openalex:W3136878821)  
**Source**: https://4ort.xyz/entity/effects-of-combined-ultrasound-and-low-temperature-short-time-heating-pretreatment-on-proteases-inactivation-and-textura