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2018•Food ChemistryRequires access

Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast

Muhammad Ammar Khan, Sher Ali, Huijuan Yang, Asghar Ali Kamboh, Zulfiqar Ahmad, R.K. Tume, Guanghong Zhou

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Key concepts: Chemistry, TBARS, Food science, Lipid oxidation, Protonation, Pascalization, Cooking methods, Cooked meat

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Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast — Research Paper | ScholarLens