The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks

SIMPLE SUMMARY: The production and consumption of duck meat in the world have a centuries-old tradition. Currently, China is the largest producer of duck meat. In Europe, the top producers of duck meat are France, Hungary and Poland. The aim of this study was to compare Pekin ducks (conservative str...

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Detalles Bibliográficos
Autores principales: Kokoszyński, Dariusz, Żochowska-Kujawska, Joanna, Kotowicz, Marek, Skoneczny, Grzegorz, Kostenko, Svitlana, Włodarczyk, Karol, Stęczny, Kamil, Saleh, Mohamed, Wegner, Marcin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9264888/
https://www.ncbi.nlm.nih.gov/pubmed/35804613
http://dx.doi.org/10.3390/ani12131714

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9264888/
https://www.ncbi.nlm.nih.gov/pubmed/35804613
http://dx.doi.org/10.3390/ani12131714

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