Nurkhoeriyati, T <br/><br/>
Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods.  [electronic resource] 

 -  Journal of food science   
 - S48-55 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2010.01963.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animal Husbandry--economics<br/>Animals<br/>Calcium-Transporting ATPases--metabolism<br/>Chemical Phenomena<br/>Chemical Precipitation<br/>Dietary Proteins--analysis<br/>Ducks--growth & development<br/>Food Handling--methods<br/>Gels<br/>Hydrogen-Ion Concentration<br/>Malaysia<br/>Meat Products--analysis<br/>Mechanical Phenomena<br/>Muscle, Skeletal--chemistry<br/>Myoglobin--analysis<br/>Oxidation-Reduction<br/>Phase Transition<br/>Pigmentation<br/>Quality Control<br/>Solubility<br/>Sulfhydryl Compounds--analysis<br/>Water--analysis