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Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages: S. Moirangthem, S. K. Laskar, A. Das, S. Upadhyay, R. A. Hazarika, J. D. Mahanta, H. M. Sangtam; Anim Biosci. 2022;35(8):1250-1257. Published online March 2, 2022; DOI: https://doi.org/10.5713/ab.21.0530
Web of Science 3 Crossref 4; Full text PubReader ePub PDF


Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products: D. Y. Wang, Y. Z. Zhu, W. M. Xu; Asian-Australas J Anim Sci. 2009;22(10):1441-1446. Published online August 26, 2009; DOI: https://doi.org/10.5713/ajas.2009.90134
Crossref 4; PDF

ANIMAL
BIOSCIENCE

Impact Factor: 2.2(Q₂)
SJR: 0.613
(Q₁ in Animal Sci
/ Vet Sci)
Print ISSN: 2765-0189
Online ISSN: 2765-0235

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