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Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology
This study aimed to characterize and optimize the tenderization condition of duck breast meat by adenosine 5′-monophosphate (AMP), with the aid of response surface methodology (RSM). The results showed that the optimal conditions for the tenderization of duck breast meat were at the NaCl concentrati...
Tallennettuna:
| Julkaisussa: | J Poult Sci |
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| Päätekijät: | , , , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Japan Poultry Science Association
2016
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7477241/ https://ncbi.nlm.nih.gov/pubmed/32908370 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2141/jpsa.0150066 |
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