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中文
Meat Research
1996
,
Vol. 10
Issue (3)
: 46-47
DOI
: 10.7506/rlyj1001-8123-199603021
Additive Agent
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Received:
26 December 2017
:
TS264.3
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199603021
OR
https://www.rlyj.net.cn/EN/Y1996/V10/I3/46
[1]
LI Wancheng, WANG Yujie, XU Susu, WANG Haibin, PENG Lijuan, LIAO E, ZOU Aijun, LUO Qiuying.
Effect of Addition Methods of Spice Powders on the Quality Characteristics of Reduced Salt Braised Duck Legs
[J]. Meat Research, 2021, 35(5): 23-28.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1996, Vol. 10 Issue (3): 46-47 DOI: 10.7506/rlyj1001-8123-199603021
