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

> Research article (Journal of Food Science, 2022) · cited 10× · AI/ML

**Wikidata**: [openalex:W4225103715](https://www.wikidata.org/wiki/openalex:W4225103715)  
**Source**: https://4ort.xyz/entity/improving-the-poor-texture-and-technological-properties-of-chicken-wooden-breast-by-enzymatic-hydrolysis-and-lowfrequenc