Possibility of Instrumental Differentiation of Duck Breast Meat with Different Processing and Storage Conditions-Reference-Cited by-同舟云学术

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Possibility of Instrumental Differentiation of Duck Breast Meat with Different Processing and Storage Conditions

Published:2013-02-28 Issue:1 Volume:33 Page:96-102
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:

Sung Sang Hyun,Bae Young Sik,Oh Suk Hwan,Lee Jae Cheong,Kim Hyun Joo,Jo Cheorun

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/JAKO201310076759152.pdf

Reference20 articles.

1. TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long-term Frozen Storage: Effects of Packaging

2. Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets

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1. The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative;Foods;2024-02-08

2. Effect of lupin flake supplementation on rumen fermentation and meat composition of Hanwoo steers;South African Journal of Animal Science;2023-04-17

3. Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork;Food Chemistry;2022-06

4. INFLUENCE OF MULTIPLE FREEZE-THAW CYCLES ON PHYSICOCHEMICAL PROPERTIES OF CHICKEN BREAST;The Journal of Animal and Plant Sciences;2022-04-26

5. Recent Advances in Plasma Technology: Influence of Atmospheric Cold Plasma on Spore Inactivation;Food Reviews International;2021-02-26

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