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.
CrossRef | Direct 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.
CrossRef | Direct Link |

Citations in impact factor journal as recorded by

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

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

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

Citation to this article as recorded by

Citations in impact factor journal as recorded by

Citation to this article as recorded by