Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast - Concepedia

Concepedia

Publication | Closed Access

Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast

65

Citations

33

References

2018

Year

Muhammad Ammar Khan, Sher Ali, Huijuan Yang, Asghar Ali Kamboh, Zulfiqar Ahmad, R.K. Tume, Guanghong Zhou

Animal NutritionAnimal ScienceEducationPoultry FarmingDuck BreastReady-to-eat High Pressure-heatThermal ProcessingPoultry ScienceFood Safety

References

	Year	Citations

Page 1