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Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly
In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carra...
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| Publicado no: | J Anim Sci Technol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society of Animal Sciences and Technology
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7416163/ https://ncbi.nlm.nih.gov/pubmed/32803190 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.4.587 |
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