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中文
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, (
11
): 159 -165 . DOI: 10.13995/j.cnki.11-1802/ts.019572
