Quality characteristics of duck jerky: combined effects of collagen and konjac.
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DOI: 10.3382/ps/pez561
Abstract: The effects of curing solution prepared using various ratios of a combination of collagen and konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck jerky were investigated. The moisture, processing… read more here.
Keywords: collagen konjac; jerky; quality characteristics; duck jerky ... See more keywords