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Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle |
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| Authors: | Han Dong Weimin Xu Feng Gao Guanghong Zhou Muhan Zhang |
| Affiliation: | 1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, , Nanjing, 210014 P.R. China;2. College of Animal Science and Technology, Nanjing Agricultural University, , Nanjing, 210095 P.R. China |
| Abstract: | |
| Keywords: | duck breast muscle staged cooking tenderness sarcomere length |