干腌盐量对南京盐水鸭特征风味成分的影响
李柯呈, 徐宝才, 姚忠, 李聪, 朱新生, 孙芸
Effects of dry-curing salt amount on the characteristic flavor components ofNanjing boiled salted duck
LI Kecheng, XU Baocai, YAO Zhong,LI Cong,ZHU Xinsheng, SUN Yun
食品与发酵工业
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2019, (17): 98
-104
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DOI: 10.13995/j.cnki.11-1802/ts.020757
