Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2006
,
Vol. 20
Issue (8)
: 20-22
DOI
: 10.7506/rlyj1001-8123-200608004
Practical Technology
Current Issue
|
Archive
|
Adv Search
|
The processing techniques of savory sauce ducks
Qiu Hong-bing
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(106 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
:
TS251.55
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Qiu Hong-bing
Cite this article:
Qiu Hong-bing. The processing techniques of savory sauce ducks[J]. Meat Research, 2006, 20(8): 20-22.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200608004
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I8/20
[1]
LI Xinyue, CAO Juanquan, XU Jing, TU Kang, WU Jie.
Effects of Ultrasonic-Assisted Curing on Eating Quality and Gel Properties of Minced Pork
[J]. Meat Research, 2022, 36(8): 21-28.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2006, Vol. 20 Issue (8): 20-22 DOI: 10.7506/rlyj1001-8123-200608004
