Effect of Pre-slaughter Shackling on Gel Properties of Duck Blood
DONG Xiaoli, XIAO Mengchao, YANG Jing, HUANG Jichao, HUANG Suhong, HUANG Ming
(1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. National R & D Center of Poultry Processing Technology, Nanjing Professor Huang Food Science and Technology Co., Ltd., Nanjing 211226, China; 3. College of Engineering, Nanjing Agricultural University, Nanjing 210031, China)