Related Experiment Video

Updated: Dec 21, 2025

Production of Nanofibrillar Patterned Collagen for Tissue Engineering
07:34

Production of Nanofibrillar Patterned Collagen for Tissue Engineering

Published on: September 20, 2024

843

Quality characteristics of duck jerky: combined effects of collagen and konjac

Tae-Kyung Kim1, Hyun-Wook Kim2, Yun-Yeol Lee1

  • 1Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.

Poultry Science
|May 18, 2020
PubMed

Keywords:
collagenduckjerkykonjacshear force

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