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
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 98-104.
Effects of dry-curing salt amount on the characteristic flavor components ofNanjing boiled salted duck
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