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.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 98-104. DOI: 10.13995/j.cnki.11-1802/ts.020757

Effects of dry-curing salt amount on the characteristic flavor components ofNanjing boiled salted duck

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(17): 98-104 https://doi.org/10.13995/j.cnki.11-1802/ts.020757

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