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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
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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
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(Q1 in Animal Sci
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Print ISSN: 2765-0189
Online ISSN: 2765-0235



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