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中文
Meat Research
2003
,
Vol. 17
Issue (4)
: 23-25
DOI
: 10.7506/rlyj1001-8123-200304008
Processing Technology
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Technology and Processing Key of Cooked Duck
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200304008
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[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.
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2003, Vol. 17 Issue (4): 23-25 DOI: 10.7506/rlyj1001-8123-200304008
