Select any link to see items in a related category.
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) poultry science (3117) poultry (2269) ducks (293) animals (57707) domestic animals (18395) livestock (17944) monogastric livestock (7462) poultry (2266) ducks (293) farmed animal species (18522) livestock (17945) monogastric livestock (7466) poultry (2270) ducks (293) vertebrates (48184) birds (5096) ducks (293) zoology (51799) animal anatomy (33734) musculoskeletal system (4297) muscles (1733) Biological Sciences Biological Sciences anatomy and morphology (70482) animal anatomy (33736) musculoskeletal system (4297) muscles (1733) biochemistry (102540) biochemical compounds (82890) lipids (12491) amino acids, peptides and proteins (29753) proteins (23740) carbohydrates (23127) polysaccharides (9609) curdlan (14) organisms (108862) animals (57703) domestic animals (18395) livestock (17944) monogastric livestock (7464) poultry (2268) ducks (293) farmed animal species (18517) livestock (17941) monogastric livestock (7462) poultry (2266) ducks (293) vertebrates (48182) birds (5096) ducks (293) zoology (51772) animal anatomy (33713) musculoskeletal system (4297) muscles (1733) Calendar Year Calendar Year Year (337475) 2010 (38932) Economics, Business and Industry Economics, Business and Industry economics (27895) industrial organization and market structure (7082) industry (6905) manufacturing (477) 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) foods (19982) low fat foods (146) product quality (18080) food quality (12184) food processing quality (1511) cooking quality (516) Food and Human Nutrition Food and Human Nutrition food science (22492) food quality (12184) food processing quality (1511) cooking quality (516) foods (20022) low fat foods (146) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) lipids (12483) amino acids, peptides and proteins (29751) proteins (23738) carbohydrates (23127) polysaccharides (9609) curdlan (14) chemical compounds (78840) acids, bases, and salts (29068) salts (12335) chemistry (84737) physical phases (8840) gels (1628) physics (54990) physical properties (32618) cohesion (225) color (4392) hardness (854) functional properties (2614) water binding capacity (69) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) manufacturing (477) processing technology (28127) pressure treatment (665) high pressure treatment (508) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan Author(s) of Article: Will be identified in next release Citation: Innovative food science and emerging technologies 2010 v.11 no.4 pp. 538-542 Click to View: (Click to View) Date of Publication: 2010 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=482149 Name of Publication: Innovative food science and emerging technologies Publishing Company: Will be identified in next release Accession Number: 106798
