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Journal description
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Details for article 74 of 99 found articles
| Title: |
Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin |
| Author: |
Kim, Tae-Kyung Lee, Min Hyeock Kim, Se-Myung Kim, Min Jung Jung, Samooel Yong, Hae In Choi, Yun-Sang |
| Appeared in: |
Poultry science |
| Paging: | Volume 100 () nr. 2 pages 1291-1298 |
| Year: |
2021 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 74 of 99 found articles
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