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.
Ma Lingjuan,Gao Zhenjiang,Jiang Xinjie. Study on Epidermal Expansion of "Peking-duck" with airimpingement roasting technique[J]. Meat Research, 2006, 20(12): 47-49.
2006, Vol. 20 
