Changes in the quality of duck meat sausages during frozen storage

Journal of Food Science and Technology

Volumn 43, Issue 3, 2006, Pages 247-250

  Naveen, Z ^a   Reddy, P M ^a   Reddy, K P ^a  

^a ACHARYA N G RANGA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Crude protein; Duck meat; Emulsion stability; Ether extract; Frozen storage; Sausages; Thiobarbituric acid

Indexed keywords

COLD STORAGE; EMULSIFICATION; ETHERS; FREEZING; MOISTURE; ORGANIC ACIDS; PROTEINS; YEAST;

CRUDE PROTEIN; DUCK MEAT; EMULSION STABILITY; FROZEN STORAGE; SAUSAGES; THIOBARBITURIC ACID;

MEATS;

COLD STORAGE; EMULSIFICATION; ETHERS; FREEZING; MEAT; MOISTURE; ORGANIC ACIDS; YEASTS;

GLYCINE MAX;

EID: 33646762810     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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