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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2018
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| Materias: | |
| 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 |