Effect of the Duck Skin on Quality Characteristics of Duck Hams-Reference-Cited by-同舟云学术

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Effect of the Duck Skin on Quality Characteristics of Duck Hams

Published:2017-06-30 Issue:3 Volume:37 Page:360-367
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kim Dong-Hyun,Kim Tae-Kyung,Kim Young-Boong,Sung Jung-Min,Jang YoungJin,Shim Jae-Yun,Han Sung-Gu,Choi Yun-Sang

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201720861274469.pdf

Reference31 articles.

1. Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

2. Effect of Incorporation of Chicken Fat and Skin on the Quality of Chicken Sausages

3. The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters

4. Textural, Color, and Sensory Properties of Bologna Containing Various Levels of Washed Chicken Skin

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of quality characteristics of smoked duck hams in domestic market;Food and Life;2023-06-30

2. Effects of Dietary Zinc Deficiency on Skin Breaking Strength and Fatty Acid Composition in Broiler Chickens and Pekin Ducks;Biological Trace Element Research;2022-11-17

3. Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood;Poultry Science;2022-03

4. Olive oil-in-water emulsion as a source of desirable fatty acids in free-range “Caipira” chicken ham;LWT;2021-06

5. Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin;Poultry Science;2021-02

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