Studies on the effect of rehydration on the physico-chemical properties of duck meat balls
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The present study was aimed to have demand for processed meat products is increasing globally due to the rapid urbanization, improving living standards and changing life styles of the people. Processed meat products provide tasty and convenience foods to the meat consumers. The present study was carried out to find the physic-chemical properties and its effect of different drying methods on value added duck meat balls.
Tìm kiếm theo từ khóa liên quan:
Duck meat Sensory evaluation Physico-chemical properties Duck meat balls Effect of rehydrationTài liệu liên quan:
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