Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C

Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Asian-australasian journal of animal sciences 2007-12, Vol.20 (12), p.1895-1900
Hauptverfasser: Ali, Md. Shawkat, Yang, Han-Sul, Jeong, Jin-Yeon, Moon, Sang-Hun, Hwang, Young-Hwa, Park, Gu-Boo, Joo, Seon-Tea
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 1900
container_issue 12
container_start_page 1895
container_title Asian-australasian journal of animal sciences
container_volume 20
creator Ali, Md. Shawkat
Yang, Han-Sul
Jeong, Jin-Yeon
Moon, Sang-Hun
Hwang, Young-Hwa
Park, Gu-Boo
Joo, Seon-Tea
description
doi_str_mv 10.5713/ajas.2007.1895
format Article
fullrecord <record><control><sourceid>crossref</sourceid><recordid>TN_cdi_crossref_primary_10_5713_ajas_2007_1895</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>10_5713_ajas_2007_1895</sourcerecordid><originalsourceid>FETCH-LOGICAL-c1245-d54d0222b8a2bc14f97fd15e99cb2188058694f124d8ee75e30e2c87bc204a9b3</originalsourceid><addsrcrecordid>eNotkE1OwzAUhC0EEuVny_odgIT3nLi2lxB-pSKEBEKsohfHLimhRXa76Im4AofiECSC1cxoRrP4hDghzJWm4owXnHKJqHMyVu2ICVk9zZQivTt4JMpkMdX74iClBaIqpTYT8fq44b5bb2EV4HLj3uEiek5r4GULMz-He89DCGsfoXrr-r5bzqHi6Dgln6BbwguP3TDCUyCEVQSJ8PP1XR2JvcB98sf_eiier6-eqtts9nBzV53PMkeyVFmryhallI1h2Tgqg9WhJeWtdY0kY1CZqS3DsG2N91r5Ar10RjdOYsm2KQ5F_vfr4iql6EP9GbsPjtuasB7B1COYegRTj2CKX_1eVSA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C</title><source>DOAJ Directory of Open Access Journals</source><source>EZB-FREE-00999 freely available EZB journals</source><creator>Ali, Md. Shawkat ; Yang, Han-Sul ; Jeong, Jin-Yeon ; Moon, Sang-Hun ; Hwang, Young-Hwa ; Park, Gu-Boo ; Joo, Seon-Tea</creator><creatorcontrib>Ali, Md. Shawkat ; Yang, Han-Sul ; Jeong, Jin-Yeon ; Moon, Sang-Hun ; Hwang, Young-Hwa ; Park, Gu-Boo ; Joo, Seon-Tea</creatorcontrib><identifier>ISSN: 1011-2367</identifier><identifier>EISSN: 1976-5517</identifier><identifier>DOI: 10.5713/ajas.2007.1895</identifier><language>eng</language><ispartof>Asian-australasian journal of animal sciences, 2007-12, Vol.20 (12), p.1895-1900</ispartof><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c1245-d54d0222b8a2bc14f97fd15e99cb2188058694f124d8ee75e30e2c87bc204a9b3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,27924,27925</link.rule.ids></links><search><creatorcontrib>Ali, Md. Shawkat</creatorcontrib><creatorcontrib>Yang, Han-Sul</creatorcontrib><creatorcontrib>Jeong, Jin-Yeon</creatorcontrib><creatorcontrib>Moon, Sang-Hun</creatorcontrib><creatorcontrib>Hwang, Young-Hwa</creatorcontrib><creatorcontrib>Park, Gu-Boo</creatorcontrib><creatorcontrib>Joo, Seon-Tea</creatorcontrib><title>Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C</title><title>Asian-australasian journal of animal sciences</title><issn>1011-2367</issn><issn>1976-5517</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNotkE1OwzAUhC0EEuVny_odgIT3nLi2lxB-pSKEBEKsohfHLimhRXa76Im4AofiECSC1cxoRrP4hDghzJWm4owXnHKJqHMyVu2ICVk9zZQivTt4JMpkMdX74iClBaIqpTYT8fq44b5bb2EV4HLj3uEiek5r4GULMz-He89DCGsfoXrr-r5bzqHi6Dgln6BbwguP3TDCUyCEVQSJ8PP1XR2JvcB98sf_eiier6-eqtts9nBzV53PMkeyVFmryhallI1h2Tgqg9WhJeWtdY0kY1CZqS3DsG2N91r5Ar10RjdOYsm2KQ5F_vfr4iql6EP9GbsPjtuasB7B1COYegRTj2CKX_1eVSA</recordid><startdate>20071201</startdate><enddate>20071201</enddate><creator>Ali, Md. Shawkat</creator><creator>Yang, Han-Sul</creator><creator>Jeong, Jin-Yeon</creator><creator>Moon, Sang-Hun</creator><creator>Hwang, Young-Hwa</creator><creator>Park, Gu-Boo</creator><creator>Joo, Seon-Tea</creator><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20071201</creationdate><title>Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C</title><author>Ali, Md. Shawkat ; Yang, Han-Sul ; Jeong, Jin-Yeon ; Moon, Sang-Hun ; Hwang, Young-Hwa ; Park, Gu-Boo ; Joo, Seon-Tea</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1245-d54d0222b8a2bc14f97fd15e99cb2188058694f124d8ee75e30e2c87bc204a9b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><toplevel>online_resources</toplevel><creatorcontrib>Ali, Md. Shawkat</creatorcontrib><creatorcontrib>Yang, Han-Sul</creatorcontrib><creatorcontrib>Jeong, Jin-Yeon</creatorcontrib><creatorcontrib>Moon, Sang-Hun</creatorcontrib><creatorcontrib>Hwang, Young-Hwa</creatorcontrib><creatorcontrib>Park, Gu-Boo</creatorcontrib><creatorcontrib>Joo, Seon-Tea</creatorcontrib><collection>CrossRef</collection><jtitle>Asian-australasian journal of animal sciences</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ali, Md. Shawkat</au><au>Yang, Han-Sul</au><au>Jeong, Jin-Yeon</au><au>Moon, Sang-Hun</au><au>Hwang, Young-Hwa</au><au>Park, Gu-Boo</au><au>Joo, Seon-Tea</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C</atitle><jtitle>Asian-australasian journal of animal sciences</jtitle><date>2007-12-01</date><risdate>2007</risdate><volume>20</volume><issue>12</issue><spage>1895</spage><epage>1900</epage><pages>1895-1900</pages><issn>1011-2367</issn><eissn>1976-5517</eissn><doi>10.5713/ajas.2007.1895</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 1011-2367
ispartof Asian-australasian journal of animal sciences, 2007-12, Vol.20 (12), p.1895-1900
issn 1011-2367
1976-5517
language eng
recordid cdi_crossref_primary_10_5713_ajas_2007_1895
source DOAJ Directory of Open Access Journals; EZB-FREE-00999 freely available EZB journals
title Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-22T12%3A47%3A19IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-crossref&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Quality%20of%20Duck%20Breast%20and%20Leg%20Meat%20after%20Chilling%20Carcasses%20in%20Water%20at%200,%2010%20or%2020%20%EC%A7%B8C&rft.jtitle=Asian-australasian%20journal%20of%20animal%20sciences&rft.au=Ali,%20Md.%20Shawkat&rft.date=2007-12-01&rft.volume=20&rft.issue=12&rft.spage=1895&rft.epage=1900&rft.pages=1895-1900&rft.issn=1011-2367&rft.eissn=1976-5517&rft_id=info:doi/10.5713/ajas.2007.1895&rft_dat=%3Ccrossref%3E10_5713_ajas_2007_1895%3C/crossref%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true