Postmortem changes in mule duck muscle marinated in red wine

Journal of Food Science

Volumn 65, Issue 5, 2000, Pages 906-908

  Lin, Y C ^a   Chen, W T ^b   Chou, Rong Ghi R ^a  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

^b NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM   (Taiwan)

Author keywords

Mule duck; Muscle; Postmortem proteolysis; Red wine marination

Indexed keywords

EID: 0033834814     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb13610.x     Document Type: Article

References (30)

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