Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products
Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional charact...
保存先:
| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2010-01-01
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| シリーズ: | Animal Production: Indonesian Journal of Animal Production |
| 主題: | |
| オンライン･アクセス: | http://animalproduction.net/index.php/JAP/article/view/280 |
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