Drying methods of duck blood: Changes in volatile components and physicochemical properties

This study investigated the physicochemical properties and volatile components of duck blood powder to determine its quality characteristics based on drying methods. The drying methods of duck blood samples used were freeze drying (FD), hot air drying (HD), spray drying (SD), and vacuum drying (VD)....

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Bibliographic Details
Main Authors: Ji Yoon Cha, Yea-Ji Kim, Tae-Kyung Kim, Jaejoon Han, Yun-Sang Choi
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Poultry Science
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579124011398
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