Citations in impact factor journals
Effect of number and washing solutions on functional properties of surimi-like material from duck meat Journal of Food Science and Technology |
The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres British Poultry Science |
Citation to this article as recorded by
Tansakul, N., N. Kusujarit, C. Kasorndorkbua, K. Witoonsatian and T. Songserm, 2012. The effect of low-dose ochratoxin: A fed in ducks on blood haematological profiles and histopathological alterations. Asian J. Anim. Vet. Adv., 7: 1021-1027. CrossRef |
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Self- and conspecific-directed pecking behavior of commercial Pekin ducks Applied Animal Behaviour Science |
Suplementation Alfalfa (Medicago sativa L.) in commercial feed on physic and chemical quality meat of hybrid duck E3S Web of Conferences |
Effect of fermentation by various bacterial strains on quality of dried duck meat slice International Journal of Food Engineering Vol. 17, Issue 2, 121, 2021 |
THE STUDY OF THE POSSIBILITY OF COMBINING FRESHWATER FISH WITH DUCK MEAT IN MEAT-CONTAINING SEMI-FINISHED PRODUCTS EUREKA: Life Sciences |
Physicochemical and sensory characteristics of burger made from duck surimi-like material Poultry Science Vol. 91, Issue 9, 2316, 2012 |
How to cite this article
N. Huda, A.A. Putra and R. Ahmad, 2011. Potential Application of Duck Meat for Development of Processed Meat Products. Current Research in Poultry Science, 1: 1-11.
URL: https://scialert.net/abstract/?doi=crpsaj.2011.1.11
URL: https://scialert.net/abstract/?doi=crpsaj.2011.1.11