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

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

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

PDF(247 KB)
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

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

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