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Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties
Khan, Muhammad Ammar, Ali, Sher, Abid, Muhammad, Cao, Jinxuan, Jabbar, Saqib, Tume, Ronald Keith, Zhou, GuanghongVolume:
62
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.04.006
Date:
August, 2014
File:
PDF, 740 KB
english, 2014