Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or ![]() ![]() |
Ali, Md. Shawkat
(Division of Applied Life Science, Graduate School, Gyeongsang National University)
Yang, Han-Sul (Division of Applied Life Science, Graduate School, Gyeongsang National University) Jeong, Jin-Yeon (Division of Applied Life Science, Graduate School, Gyeongsang National University) Moon, Sang-Hun (Division of Applied Life Science, Graduate School, Gyeongsang National University) Hwang, Young-Hwa (Division of Applied Life Science, Graduate School, Gyeongsang National University) Hwang, Young-Hwa (Division of Applied Life Science, Graduate School, Gyeongsang National University) Park, Gu-Boo (Division of Applied Life Science, Graduate School, Gyeongsang National University) Joo, Seon-Tea (Division of Applied Life Science, Graduate School, Gyeongsang National University) |
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