Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3...

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Detalles Bibliográficos
Autores principales: Kim, Hyun-Wook, Park, Jae-Hyun, Yeo, Eui-Joo, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597858/
https://www.ncbi.nlm.nih.gov/pubmed/26761181
http://dx.doi.org/10.5851/kosfa.2014.34.3.387

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597858/
https://www.ncbi.nlm.nih.gov/pubmed/26761181
http://dx.doi.org/10.5851/kosfa.2014.34.3.387

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