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Volumn 9, Issue 6, 2010, Pages 556-561

Effects of washing on the functional properties of duck meat

Author keywords

Cholesterol; Duck meat; Functional properties; Surimi like material; Washing treatment

Indexed keywords


EID: 77956962612     PISSN: 16828356     EISSN: None     Source Type: Journal    
DOI: 10.3923/ijps.2010.556.561     Document Type: Article
Times cited : (35)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.