The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
2018
The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color...
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
13
References
10
Citations
NaN
KQI