Effect of L-Arginine or L-Lysine on the Quality of Duck Meat Patties during Freeze-thaw Cycles
In this study, the effects of L-arginine or L-lysine on the quality of duck meat patties during repeated freeze-thaw cycles were studied to provide a theoretical basis for the application of L-arginine or L-lysine as cryoprotectant in meat products. L-arginine or L-lysine was added in the marinating...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040163 |