Abstract：Epidermal expansion o“fPeking-duck”with air-impingement roasting technique were dis- cussed in the paper.Optimized processing pa- rameters for airing and epidermal expansion were suggested through sensory evaluation and micro telescope technique.The result showed that the best airing time,roasting temperature and time are 8h,180℃ and 45min.
马玲娟；高振江；姜新杰. 气体射流冲击"北京烤鸭"鸭皮膨化试验研究[J]. 肉类研究, 2006, 20(12): 47-49.
Ma Lingjuan;Gao Zhenjiang;Jiang Xinjie. Study on Epidermal Expansion of "Peking-duck" with airimpingement roasting technique. Meat Research, 2006, 20(12): 47-49.
2006, Vol. 20 
