Open AccessEffect of Freezing and Thawing Methods on Duck Meat Characteristics
Author(s) -
Kang–Nyeong Heo,
Kim Ji-Hyuk,
Sang-Ho Kim,
Bo-Seok Kang,
Chong-Dae Kim,
Jaebeom Cha,
Eui-Chul Hong
Publication year - 2016
Publication title -
korean journal of poultry science
Language(s) - English
Resource type - Journals
eISSN - 2287-5387
pISSN - 1225-6625
DOI - 10.5536/kjps.2016.43.4.197
Subject(s) - valine , chemistry , leucine , arachidonic acid , phenylalanine , zoology , alanine , amino acid , food science , biochemistry , biology , enzyme
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