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
Effects of partial replacement of NaCl by L-lysine and L-histidineon the quality of duck meat
ZHANG Jianhua, XIA Yangyi, ZHANG Weiyue, MEI Tiantian, TANG Qi
食品与发酵工业
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2019, (11): 159
-165
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DOI: 10.13995/j.cnki.11-1802/ts.019572
