鸭肉宰后成熟过程中食用品质、营养品质及嫩度变化研究
张诗泉, 刘永峰, 葛鑫禹, 张朵朵, 侯晨梓
Changes in edible quality, nutritional quality, and tenderness during post-slaughter maturation of duck meat
ZHANG Shiquan, LIU Yongfeng, GE Xinyu, ZHANG Duoduo, HOU Chenzi
食品与发酵工业
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2023, (15): 236
-242
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DOI: 10.13995/j.cnki.11-1802/ts.032891
