The Dynamic Changes of Quality Characteristics During the Processing of Sauced Duck of Low-temperature Air-drying

CHENG Kemeng, FU Jingjing, PAN Daodong, CAO Jinxuan, ZENG Xiaoqun, SUN Yangying, WU Zhen

Journal of Nuclear Agricultural Sciences ›› 2017, Vol. 31 ›› Issue (8) : 1537-1545.

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Journal of Nuclear Agricultural Sciences ›› 2017, Vol. 31 ›› Issue (8) : 1537-1545. DOI: 10.11869/j.issn.100-8551.2017.08.1537
Food Irradiation·Food Science

The Dynamic Changes of Quality Characteristics During the Processing of Sauced Duck of Low-temperature Air-drying

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 31(8): 1537-1545 https://doi.org/10.11869/j.issn.100-8551.2017.08.1537

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