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  Search result  Your search for [subject]DUCK MEAT returned 7 records.  
 
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  Thesis Physical, chemical and sensory characteristics of reformed ham with varying levels of duck meat.

by Perez, Susan R.; Los Baños, Laguna: University of the Philippines at Los Baños, 1987.

Subject: Meat technology; Duck meat manufacture; Duck meat processing -- Reformed hams; Duck meat -- Effects to physical, chemical and sensory characteristics; Reformed meat -- Binding mechanism and methods.

  
     
Relevance: 28.07%
 
     
  Thesis Smoked product and fresh sausage from duck meat.

by Salares, Lutgarda H.; Los Ba?os, Laguna: University of the Philippines, 1978.

Subject: Applied Nutrition; Sausage -- Duck meat; Duck meat -- By-products; Smoked products -- Duck meat; Meat processing -- sausage.

  
     
Relevance: 25.29%
 
     
  Technical Report Utilization of duck meat for 'mara'.

by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. pp. 23-39. -(PCARRD Proj. No. 34-408-21; Part II).

Subject: DUCK MEAT; FOOD TECHNOLOGY.

  
     
Relevance: 17.17%
 
     
  Technical Report Market potential of mule duck meat and by-products.

by Lambio, Angel L.; College, Laguna: University of the Philippines Los Banos, 1993. pp. 119-141. -(UPLB-PCARRD-BAI Res. Proj. 8999021; Study 4).

Subject: DUCKS; DUCK MEAT; MARKETING.

  
     
Relevance: 17.17%
 
     
  Technical Report Carcass and organoleptic evaluations of duck meat from 3-way cross among Muscovy (Cairina moschata), Pekin (Anas platyrhyncos) and Philippine Mallard (Anas platyrhyncos).

by Lambio, Angel L.; College, Laguna: University of the Philippines Los Banos, 1993. pp. 109-118. -(UPLB-PCARRD-BAI Res. Proj. No. 8999021; Study 3).

Subject: DUCKS; DUCK MEAT; ORGANOLEPTIC PROPERTIES.

  
     
Relevance: 16.98%
 
     
  Technical Report Acceptability of cured-duck meat using a new method.

by Palomar, Lutgarda S.; Baybay, Leyte: ViSCA, 1980. 21p.

Subject: DUCK MEAT; CURED MEATS; CURING; ORGANOLEPTIC PROPERTIES.

  
     
Relevance: 16.62%
 
     
  Technical Report Processing, utilization and storage of duck meat.

by Arganosa, Felicitas C.; College, Laguna: UPLB, 1984. 100 p.

Subject: DUCKS; DUCK MEAT; CARCASSES; CHEMICOPHYSICAL PROPERTIES; SLAUGHTER WEIGHT; PROCESSING; USES.

  
     
Relevance: 16.11%
 
     
 
         
         
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