The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham

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...

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Detalles Bibliográficos
Autores principales: Shim, Jae-Yun, Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Ahn, Kwang-Il, Paik, Hyun-Dong, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932964/
https://www.ncbi.nlm.nih.gov/pubmed/29725234
http://dx.doi.org/10.5851/kosfa.2018.38.1.162

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932964/
https://www.ncbi.nlm.nih.gov/pubmed/29725234
http://dx.doi.org/10.5851/kosfa.2018.38.1.162

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