Review Article

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

Citation to this article as recorded by ASCI logo

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 Crossref logo

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 Crossref logo

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

Related Articles in ASCI
Search in Google Scholar
View Citation
Report Citation

©  2022 Science Alert. All Rights Reserved