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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) meat (3662) poultry meat (465) duck meat (17) poultry products (516) poultry meat (465) duck meat (17) animal science (21660) meat science (2418) meat quality (1310) zoology (51799) animal physiology (24482) neurophysiology (2127) sensation (1851) taste (822) Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) amino acids, peptides and proteins (29753) peptides (3990) physiology (77074) animal physiology (24482) neurophysiology (2127) sensation (1851) taste (822) zoology (51772) animal physiology (24475) neurophysiology (2126) sensation (1850) taste (821) Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) meat (3660) poultry meat (465) duck meat (17) poultry products (516) poultry meat (465) duck meat (17) product quality (18080) food quality (12184) meat quality (1310) sensory properties (4680) flavor (2002) Food and Human Nutrition Food and Human Nutrition food science (22492) food analysis (2100) food quality (12184) meat quality (1310) food technology (8197) food preparation (2068) cooking (1493) food processing (5550) cooking (1491) Geographical Locations Geographical Locations Asia (16685) East Asia (10715) China (5813) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) amino acids, peptides and proteins (29751) peptides (3990) technical chemicals (15701) flavor compounds (406) chemistry (84737) chemical composition (25538) protein composition (4276) amino acid composition (1057) free amino acids (445) physics (54990) physical properties (32618) temperature (18106) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) brining (106) heat treatment (3316) boiling (211) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Changes in taste compounds of duck during processing Author(s) of Article: Will be identified in next release Citation: Food chemistry 2007 v.102 no.1 pp. 22-26 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=698382 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 239443
