Processing, utilization and storage of duck meat
1985
Arganosa, F.C.
Physical and chemical composition of the duck meat from all ages showed that percentage moisture decreased with age while percentage ash, fat and protein increased as the birds mature. The pH values were found to be at normal ranges while water binding capacity and myoglobin content varied with bread and age. Duck meat from the three breeds and different ages were utilized in Hamburger, Lumpiang Shanghai, Mechado, and tapa recipes. Laboratory panel evaluation of different recipes showed acceptability of duck meat as substitute in different recipes.
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书目信息
其它主题
Philippines/ teneur en proteines; Contenido de lipidos; Filipinas/ contenido proteico
语言
英语
注释
Summary only (En)
类型
Summary; Non-Conventional
来源
Research highlights from the PCARRD network 1984: summary proceedings of the fourth annual coordinated review and evaluation of completed and on-going research projects, Philippine Council for Agriculture and Resources Research and Development, Los Banos, Laguna; National Science and Technology Authority, Taguig, Metro Manila (Philippines).- Los Banos, Laguna (Philippines), 1985. p. 155
1986-08-15
AGRIS AP
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