Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck - Dai, Yan; Liu, Deng‐Yong; Chen, Ming; Lei, Yun; Zhai, Ya‐Nan; Xu, Xing‐Lian; Zhou, Guang‐Hong (Journal of food processing and preservation, 2014)
Keywords: China; duck meat; Ducks; factories; fatty acid composition; Fatty acids; flavor; food safety; Heat treatment; lipid peroxidation; Lipids; Meat; meat quality; Oxidation; packaging; peroxide value; Peroxides; polyunsaturated fatty acids; Preservation; saturated fatty acids; shelf life; storage time; temperature; China