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: contr...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Animal Sciences and Technology
2020-07-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?pid=jast-62-4-587 |