QUALITY CHANGES OF DUCK MEAT DURING THERMAL STERILIZATION PROCESSING CAUSED BY MICROWAVE, STEPWISE RETORT, AND GENERAL RETORT HEATING

Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated.Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed significantly higher gumminess, chewiness, cohesiveness and resilience as well as glutamic acid, lysine

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A case study of male tawny owl (Strix aluco) vocalizations in South Korea: call feature, individuality, and the potential use for census

Vocal individuality has been used as a monitoring tool, and two criteria are a prerequisite: high variation among individuals and low variation within individuals, and vocal consistency within and across seasons.We examined individual variation in the territorial hoot calls of the tawny owl (Strix aluco) to discriminate between males and to assess

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Hierarchies of resources for measurement-based quantum computation

For certain restricted computational tasks, quantum mechanics provides a provable advantage over any possible classical implementation.Several of these results have been proven using the framework of measurement-based quantum computation (MBQC), where nonlocality and more generally contextuality have been identified as necessary resources Wetbag fo

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