duck fat
Selected indexed studies
- Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy. (Poult Sci, 2021) [PMID:34237544]
- Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids. (J Food Sci Technol, 2021) [PMID:33746252]
- Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. (Anim Biosci, 2022) [PMID:34991215]
_Worker-drafted node — pending editorial review._
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Sources
- Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy. (2021) pubmed
- Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids. (2021) pubmed
- Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. (2022) pubmed
- Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage. (2022) pubmed
- Apolipoprotein H: a novel regulator of fat accumulation in duck myoblasts. (2022) pubmed
- Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin. (2021) pubmed
- Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil. (2021) pubmed
- Transcriptional Insights into Key Genes and Pathways Underlying Muscovy Duck Subcutaneous Fat Deposition at Different Developmental Stages. (2021) pubmed
- Supplementation of Zinc on Antioxidant Activity, Blood Profile, Mineral Availability, Abdominal Fat, Digestive and Accessory Organs of Sikumbang Janti Duck. (2023) pubmed
- Editorial: Fat metabolism and deposition in poultry: physiology, genetics, nutrition Volume II. (2023) pubmed