Kurnia Ramadhan
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
Nurul Huda
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
Ruzita Ahmad
Advanced Medical and Dental Institute, Universiti Sains Malaysia, 11800 Penang, Malaysia
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Kurnia Ramadhan, Nurul Huda and Ruzita Ahmad, 2010. Duck Meat Utilization and the Application of Surimi-like Material in Further Processed Meat Products. Journal of Biological Sciences, 10: 405-410.
DOI: 10.3923/jbs.2010.405.410
URL: https://scialert.net/abstract/?doi=jbs.2010.405.410
DOI: 10.3923/jbs.2010.405.410
URL: https://scialert.net/abstract/?doi=jbs.2010.405.410