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We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging atC for 14 d. One half was mari...
Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, de...
An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either 0??C, 10??...

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