Effect of hydrocolloids on the quality of restructured hams with duck skin.

Kim, Tae-Kyung; Shim, Jae-Yun; Hwang, Ko-Eun; Kim, Young-Boong; Sung, Jung-Min; Paik, Hyun-Dong; Choi, Yun-Sang

Kim, Tae-Kyung; Shim, Jae-Yun; Hwang, Ko-Eun; Kim, Young-Boong; Sung, Jung-Min; Paik, Hyun-Dong; Choi, Yun-Sang.

Afiliação

Kim TK; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
Shim JY; R&D Center, Farm Duck, Seongnam 13103, Republic of Korea.
Hwang KE; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Kim YB; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
Sung JM; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
Paik HD; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
Choi YS; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.

Poult Sci ; 97(12): 4442-4449, 2018 Dec 01.

Article em En | MEDLINE | ID: mdl-30289488

Assuntos

Coloides/administração & dosagem; Patos; Qualidade dos Alimentos; Produtos da Carne/análise; Animais; Culinária

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Qualidade dos Alimentos / Coloides / Patos / Produtos da Carne Limite: Animals Idioma: En Revista: Poult Sci Ano de publicação: 2018 Tipo de documento: Article País de publicação: Reino Unido

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