Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating
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DOI: 10.3389/fnut.2022.1016942
Abstract: The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated. Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed… read more here.
Keywords: retort heating; retort; stepwise retort; microwave stepwise ... See more keywords