Enhanced texture, yield and safety of a ready-to-eat salted...

Innovative Food Science & Emerging Technologies 2014 / 01 Vol. 21

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

Khan, Muhammad Ammar, Ali, Sher, Abid, Muhammad, Ahmad, Hussain, Zhang, Lixia, Tume, Ronald Keith, Zhou, Guanghong
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Volume:
21
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2013.10.008
Date:
January, 2014
File:
PDF, 613 KB
english, 2014
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