Crossmark

Enhancement of nutritional and textural properties of restructured jerky with duck blood powder for meal kit applications

Published Online: 2026-02-11

Published Print: 2026-12

Authors

Ku, Su-Kyung

Cha, Ji Yoon

Kim, Yea-Ji

Choi, Yun-Sang
License Information

Text and Data Mining valid from 2026-02-11

Version of Record valid from 2026-02-11
More Information

Article History

Received: 1 May 2025

Revised: 12 August 2025

Accepted: 13 August 2025

First Online: 11 February 2026

Declarations

:

: The authors declare no potential conflict of interest.

: This study did not require IRB/IACUC approval because there were no human or animal participants.

Document is current