Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing
Dry-cured duck is a high quality meat product processed by the traditional dry-curing procedure. The objective of this paper was to study the physical-chemical parameters and microstructure of the duck muscle during the manufacturing process. Thirty six ducks were used in this study and samples we...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Japan Poultry Science Association
2014-04-01
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| Series: | The Journal of Poultry Science |
| Subjects: | |
| Online Access: | https://www.jstage.jst.go.jp/article/jpsa/51/2/51_0130149/_pdf/-char/en |