Effects of bromelain on the quality of smoked salted duck

This study was aimed to assess the effects of bromelain on the eating quality of smoked salted duck. Whole ducks were marinated with different doses of bromelain (300 U/g, 600 U/g, 900 U/g, 1,200 U/g and 1,500 U/g), while the group without bromelain was considered as control (CK). After the producti...

Descripción completa

Detalles Bibliográficos
Autores principales: Ye, Ziqing, Zhang, Jian, Lorenzo, José M., Zhang, Mutian, Zhang, Wangang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358376/
https://www.ncbi.nlm.nih.gov/pubmed/34401095
http://dx.doi.org/10.1002/fsn3.2422

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358376/
https://www.ncbi.nlm.nih.gov/pubmed/34401095
http://dx.doi.org/10.1002/fsn3.2422

Ejemplares similares