A carregar...
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...
Na minha lista:
| Publicado no: | Poult Sci |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2019
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|