Changes in edible quality, nutritional quality, and tenderness during post-slaughter maturation of duck meat

ZHANG Shiquan; LIU Yongfeng; GE Xinyu; ZHANG Duoduo; HOU Chenzi

doi:10.13995/j.cnki.11-1802/ts.032891

ZHANG Shiquan, LIU Yongfeng, GE Xinyu, ZHANG Duoduo, HOU Chenzi

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 236-242.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 236-242. DOI: 10.13995/j.cnki.11-1802/ts.032891

Changes in edible quality, nutritional quality, and tenderness during post-slaughter maturation of duck meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(15): 236-242 https://doi.org/10.13995/j.cnki.11-1802/ts.032891

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Received	Revised	Published
2022-07-06	2022-07-26	2023-08-15
Issue Date
2023-08-31

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