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中文
Meat Research
2001
,
Vol. 15
Issue (4)
: 32-32
DOI
: 10.7506/rlyj1001-8123-200104011
Processing Technology
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The Processing Method of Traditional Roast Duck
Zheng Haizhou Feng Gaixia He Mengxiao Ma Ziyan
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Abstract
The processing method of traditional roast duck is briefly introduced in this article.
Key words
：
roast duck
processing method
:
TS251.68
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200104011
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https://www.rlyj.net.cn/EN/Y2001/V15/I4/32
[1]
JIAO Dan, ZHANG Dequan, LIU Huan, WANG Zhenyu, HUI Teng.
Optimization of Dynamic Variable Pressure Curing of Duck Carcass for Roast Duck
[J]. Meat Research, 2021, 35(3): 14-22.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2001, Vol. 15 Issue (4): 32-32 DOI: 10.7506/rlyj1001-8123-200104011
