Study on Lipid Oxidation during the Proessing of Traditional Dry-cured Duck

Qi Weiwei,Xu Weimin,Xu Xinglian,Zhou Guanghong,Zhao Long

PDF(247 KB)

Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (1) : 35.

Study on Lipid Oxidation during the Proessing of Traditional Dry-cured Duck

Author information +

History +

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 34(1): 35

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

PDF(247 KB)

Accesses

Citation

Detail

Sections

Recommended