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中文
Meat Research
1995
,
Vol. 9
Issue (4)
: 24-25
DOI
: 10.7506/rlyj1001-8123-199504010
Processing Technology
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Received:
13 February 2018
:
TS251.67
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199504010
OR
https://www.rlyj.net.cn/EN/Y1995/V9/I4/24
[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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1995, Vol. 9 Issue (4): 24-25 DOI: 10.7506/rlyj1001-8123-199504010
