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中文
Meat Research
1997
,
Vol. 11
Issue (4)
: 29-31
DOI
: 10.7506/rlyj1001-8123-199704012
Processing Technology
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21 December 2017
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199704012
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https://www.rlyj.net.cn/EN/Y1997/V11/I4/29
[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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1997, Vol. 11 Issue (4): 29-31 DOI: 10.7506/rlyj1001-8123-199704012
