Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods. [electronic resource]
Producer: 20110929Description: S48-55 p. digitalISSN:- 1750-3841
- Animal Husbandry -- economics
- Animals
- Calcium-Transporting ATPases -- metabolism
- Chemical Phenomena
- Chemical Precipitation
- Dietary Proteins -- analysis
- Ducks -- growth & development
- Food Handling -- methods
- Gels
- Hydrogen-Ion Concentration
- Malaysia
- Meat Products -- analysis
- Mechanical Phenomena
- Muscle, Skeletal -- chemistry
- Myoglobin -- analysis
- Oxidation-Reduction
- Phase Transition
- Pigmentation
- Quality Control
- Solubility
- Sulfhydryl Compounds -- analysis
- Water -- analysis
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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