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Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking l...
Gorde:
| Argitaratua izan da: | Asian-Australas J Anim Sci |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2016
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5088385/ https://ncbi.nlm.nih.gov/pubmed/26954195 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.15.1053 |
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