Amino Acid and Fatty Acid Profiles of Peking and Muscovy Duck Meat
Author:
Publisher
Science Alert
Subject
Animal Science and Zoology,Food Animals
Link
https://www.scialert.net/fulltext/?doi=ijps.2012.229.236&org=11
Cited by 28 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. Nutritional aspects and commercial challenges of Muscovy duck meat ( Cairina moschata );World's Poultry Science Journal;2023-07-03
2. Concentración dietaria óptima de aminoácidos azufrados utilizando L-metionina en el alimento inicial de patos Muscovy (Cairina moschata Linnaeus, 1758);Revista de Investigaciones Veterinarias del Perú;2023-06-29
3. Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck;International Journal of Food Science & Technology;2023-05-03
4. Physico-Chemical Parameters, Oxidative Stress, and Fatty Acid Profile of American Pekin Ducks (Anas Platyrhynchos Domesticus) Raised under Different Production Systems;Brazilian Journal of Poultry Science;2023
5. Chromosome-level genome assembly of the Muscovy duck provides insight into fatty liver susceptibility;Genomics;2022-11
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