Changes in edible quality, nutritional quality, and tenderness during post-slaughter maturation of duck meat
ZHANG Shiquan, LIU Yongfeng, GE Xinyu, ZHANG Duoduo, HOU Chenzi
Food and Fermentation Industries . 2023, (15): 236 -242 .  DOI: 10.13995/j.cnki.11-1802/ts.032891

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