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 |
Citation to this article as recorded by
Huda, N., O.H. Leng, and R. Nopianti, 2011. Cryoprotective effects of different levels of polydextrose in threadfin bream surimi during frozen storage. J. Fish. Aquat. Sci., 6: 404-416. CrossRefDirect Link |
Ismail, I., N. Huda and A. Fazilah, 2011. Surimi-like material from poultry meat and its potential as a surimi replacer. Asian J. Poult. Sci., 5: 1-12. CrossRefDirect Link |
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Further Processing of Duck Meat and Egg Duck Production and Management Strategies |
Duck Production for Food Security IOP Conference Series: Earth and Environmental Science Vol. 372, Issue 1, 012070, 2019 |
Effect of washing treatment on quality characteristics of burger made from spent laying duck meat IOP Conference Series: Earth and Environmental Science Vol. 888, Issue 1, 012045, 2021 |
Surimi-like Material from Poultry Meat and its Potential as a Surimi Replacer Asian Journal of Poultry Science Vol. 5, Issue 1, 1, 2011 |
Cryoprotective Effects of Different Levels of Polydextrose in Threadfin Bream Surimi During Frozen Storage Journal of Fisheries and Aquatic Science Vol. 6, Issue 4, 404, 2011 |
How to cite this article
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