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
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (11) : 159-165.
Effects of partial replacement of NaCl by L-lysine and L-histidineon the quality of duck meat
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