L-赖氨酸、L-组氨酸部分替代NaCl对鸭肉食用品质的影响
张建华, 夏杨毅, 张维悦, 梅甜恬, 唐棋
食品与发酵工业 ›› 2019, Vol. 45 ›› Issue (11) : 159-165.
L-赖氨酸、L-组氨酸部分替代NaCl对鸭肉食用品质的影响
Effects of partial replacement of NaCl by L-lysine and L-histidineon the quality of duck meat
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