Duck Slaughter Processing and Meat Quality Measurements
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-16-6100-6_11
Reference78 articles.
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3. Ali MS, Kang GH, Yang HS, Jeong JY, Hwang YH, Park GB, Joo ST (2007b) A comparison of meat characteristics between duck and chicken breast. Asian-Australas J Anim Sci 20:1002–1006
4. Allen VM, Corry JEL, Burton CH, Whyte RT, Mead GC (2000) Hygiene aspects of modern poultry chilling. Int J Food Microbiol 58:39–48
5. AMSA (1978) Guidelines of cookery and sensory evaluation of meat. American Meat Science Association, National Livestock and Meat Board, Chicago
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