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Effect of the Duck Skin on Quality Characteristics of Duck Hams
This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck...
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| Опубликовано в: : | Korean J Food Sci Anim Resour |
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| Главные авторы: | , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Korean Society for Food Science of Animal Resources
2017
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5516062/ https://ncbi.nlm.nih.gov/pubmed/28747821 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.3.360 |
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