Effect of High-speed Shearing Combined with Colloid on Blood Heat Aggregation Behavior of Frozen Ducks
Frozen duck blood, as a new category of duck blood product other than duck blood tofu, enriched the types of duck blood products, but its quality was very different with the fresh duck blood. In this paper, the quality of frozen duck blood was effectively enhanced via ameliorating physicochemical pr...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080253 |
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