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Journal Abstract Search

158 related items for PubMed ID: 21406382

  • 1. Physicochemical and nutritional composition of dry-cured duck breast.
    Lorenzo JM, Purriños L, Temperán S, Bermúdez R, Tallón S, Franco D.
    Poult Sci; 2011 Apr; 90(4):931-40. PubMed ID: 21406382
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  • 3. Nutritional value of meat lipid fraction obtained from mallard duck (Anas platyrhynchos) reared in semiextensive conditions for hunting purposes.
    Quaresma MAG, Dos Santos FA, Roseiro LC, Ribeiro AP, Ferreira JD, Alves SP, Bessa RJB.
    Poult Sci; 2024 Feb; 103(2):103290. PubMed ID: 38100942
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  • 4. Effects of integrated rice-duck farming system on duck carcass traits, meat quality, amino acid, and fatty acid composition.
    Huo W, Weng K, Gu T, Luo X, Zhang Y, Zhang Y, Xu Q, Chen G.
    Poult Sci; 2021 Jun; 100(6):101107. PubMed ID: 33951595
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  • 6. Analysis of carcass traits, meat quality, amino acid and fatty acid profiles between different duck lines.
    Li F, Lu Y, He Z, Yu D, Zhou J, Cao H, Zhang X, Ji H, Lv K, Yu M.
    Poult Sci; 2024 Jul; 103(7):103791. PubMed ID: 38678975
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  • 7. Effects of genotype and sex on technological properties and fatty acid composition of duck meat.
    Onk K, Yalcintan H, Sari M, Adiguzel Isik S, Yakan A, Ekiz B.
    Poult Sci; 2019 Jan 01; 98(1):491-499. PubMed ID: 30107609
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  • 9. Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks.
    Cao Z, Gao W, Zhang Y, Huo W, Weng K, Zhang Y, Li B, Chen G, Xu Q.
    Poult Sci; 2021 Nov 01; 100(11):101425. PubMed ID: 34525444
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  • 10. Quality of dry-cured ham compared with quality of dry-cured shoulder.
    Reina R, Sánchez del Pulgar J, Tovar J, López-Buesa P, García C.
    J Food Sci; 2013 Aug 01; 78(8):S1282-9. PubMed ID: 23957420
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  • 12. Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.
    Wang D, Zhang M, Bian H, Xu W, Xu X, Zhu Y, Liu F, Geng Z, Zhou G.
    Food Chem; 2014 Feb 15; 145():997-1001. PubMed ID: 24128575
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  • 14. Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processes.
    Lou X, Ye Y, Wang Y, Sun Y, Pan D, Cao J.
    Food Res Int; 2018 Mar 15; 105():703-712. PubMed ID: 29433265
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  • 16. Proteolysis and cathepsin activities in the processing of dry-cured duck.
    Wang DY, Zhang MH, Bian H, Dong H, Xu WM, Xu XL, Zhu YZ, Liu F, Geng ZM, Zhou GH, Wang P.
    Poult Sci; 2014 Mar 15; 93(3):687-94. PubMed ID: 24604863
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  • 17. Nutritional value of raw pork depending on the fat type contents in pigs feed.
    Waszkiewicz-Robak B, Szterk A, Rogalski M, Rambuszek M, Kruk M, Rokowska E.
    Acta Sci Pol Technol Aliment; 2015 Mar 15; 14(2):153-163. PubMed ID: 28068013
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  • 18. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.
    Lorenzo JM, Temperán S, Bermúdez R, Purriños L, Franco D.
    Poult Sci; 2011 Jun 15; 90(6):1334-9. PubMed ID: 21597076
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