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Meat Research
1995
,
Vol. 9
Issue (3)
: 17-18
DOI
: 10.7506/rlyj1001-8123-199503007
Processing Technology
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Received:
30 January 2018
PACS:
TS251.5
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199503007
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https://www.rlyj.net.cn/EN/Y1995/V9/I3/17
[1]
JIANG Jingchun, WU Mengzhao, WANG Haibin, WANG Liuqing, PENG Lijuan, LU Hongyan, WANG Qi.
Changes in Sodium, Potassium Content and Physicochemical Properties of Sodium-Reduced Marinated Duck Legs and Brine during Repeated Marination Cycles
[J]. Meat Research, 2025, 39(8): 34-42.
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1995, Vol. 9 Issue (3): 17-18 DOI: 10.7506/rlyj1001-8123-199503007
