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Quality characteristics of duck jerky: combined effects of collagen and konjac
The effects of curing solution prepared using various ratios of a combination of collagen and konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck jerky were investigated. The moisture, processing yield, water activity, tenderness score, and overall acceptabil...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Poult Sci |
|---|---|
| Prif Awduron: | , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Elsevier
2019
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7587749/ https://ncbi.nlm.nih.gov/pubmed/32416851 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3382/ps/pez561 |
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