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CyTA - Journal of Food Volume 15, 2017 - Issue 3
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Original Articles

Determination of preservative residues and microbial contents of commercial Chinese duck neck meat

Determinación de los residuos de conservantes y el contenido microbiano de la carne comercial de cuello de pato chino

Zaixiang LouState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. ChinaCorrespondence[email protected]
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Md Ramim Tanver RahmanState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. ChinaView further author information
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Jun ZhangState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. ChinaView further author information
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Kou XingranState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. ChinaView further author information
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Smith Gilliard NkhataDepartment of Food Science, Purdue University, West Lafayette, IN, USAView further author information
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Zhu SongState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.ChinaView further author information
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Nabil Qaid M. Al-HajjState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. ChinaView further author information
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Pages 357-360 | Received 09 Jul 2016, Accepted 20 Nov 2016, Published online: 06 Feb 2017

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