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Effects of lactic acid bacteria-derived fermented feed on the taste and quality of duck meat

Ligen Xu1, Jun He2, Mingcai Duan3

  • 1State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Food Research International (Ottawa, Ont.)
|November 19, 2023
PubMed

Keywords:
Duck meatE-tongueFermented feedMeat qualityNMRTaste

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