Citations: Duck Meat Utilization and the Application of Surimi-like Material in Further Processed Meat Products

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.
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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.
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Cryoprotective Effects of Different Levels of Polydextrose in Threadfin Bream Surimi During Frozen Storage

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Citations for "Duck Meat Utilization and the Application of Surimi-like Material in Further Processed Meat Products"

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