Smoked Product from Duck Meat
L.S Palomar and TF.C Argañosa ABSTRACT Six pork hindlegs, six 3-month old and six 2-year old Pekin ducks (represented as Treatments I, II and III, respectively) were processed into ham and smoked duck meat using the combination injection and dry cure method of curing. Results indicate that the three treatments had essentially similar physical and […]
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