Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C

Published 2011 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C
Authors
Keywords
-
Journal
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Volume 23, Issue 7, Pages 960-964
Publisher
Asian Australasian Association of Animal Production Societies
Online
2011-08-04
DOI
10.5713/ajas.2010.90550

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.