Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process

✍ Scribed by Khan, Muhammad Ammar; Ali, Sher; Abid, Muhammad; Ahmad, Hussain; Zhang, Lixia; Tume, Ronald Keith; Zhou, Guanghong

• Book ID: 121930219
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 613 KB
• Volume: 21
• Category: Article
• ISSN: 1466-8564
• DOI: 10.1016/j.ifset.2013.10.008