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Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating
The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated. Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed significantly higher gumminess, chewiness, cohesiven...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9630348/ https://www.ncbi.nlm.nih.gov/pubmed/36337634 http://dx.doi.org/10.3389/fnut.2022.1016942 |