Physicochemical and nutritional composition of dry-cured duck breast

Poultry Science

Volumn 90, Issue 4, 2011, Pages 931-940

  Lorenzo, J M ^a   Purrinos L ^a   Temperan S ^a   Bermudez R ^a   Tallon S ^b   Franco, D ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b Anades Galicia SL   (Spain)

Author keywords

Amino acid content; Duck breast; Fatty acid profile; Mineral composition; Sensory property

Indexed keywords

EID: 79952633041     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2010-01001     Document Type: Article

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