Meat characteristics from four different cutting parts of Cherry Valley duck
The objective of this study was to investigate the duck meat characteristics in 4 main parts : breast, fillet, leg, and thigh. A total of 30 Cherry Valley ducks were used in this study. They were slaughtered at the age of 42 days. Carcasses were cut and collected the boneless and skinless of breast,...
Shranjeno v:
| Principais autores: | , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
EDP Sciences
2018-01-01
|
| Serija: | MATEC Web of Conferences |
| Online dostop: | https://www.matec-conferences.org/articles/matecconf/pdf/2018/51/matecconf_iceast2018_03056.pdf |
| Oznake: |
Brez oznak, prvi označite!
|