Effect of Addition Duck Skin on Quality Characteristics of Duck Meat Sausages
Author:
Publisher
The Korean Society of Poultry Science
Subject
General Medicine
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksps/JAKO201416060569862.pdf
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1. Determination of Fat,Moisture, and Protein in Meat and Meat Products by Using the FOSS FoodScan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: Collaborative Study
2. Innovations in the development of healthier chicken sausages formulated with different lipid sources
3. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
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