Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast

Published 2018 View Full Article

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Title
Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast
Authors
Keywords
High-pressure processing, Duck meat, Protein oxidation, Lipid oxidation, Meat texture, NMR
Journal
FOOD CHEMISTRY
Volume 277, Issue -, Pages 646-654
Publisher
Elsevier BV
Online
2018-11-03
DOI
10.1016/j.foodchem.2018.11.006

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