Changes of ultra-structure and tenderness of duck meat under curing and cooking treatment
2007
Zang Dacun | Zhou Guanghong | Xu Xinglian
AGROVOC Keywords
Bibliographic information
Pagination
pp. 130-134
Other Subjects
Coccion; Tendrete
Language
Chinese
Translated Title
鸭肉在加热和盐腌过程中嫩度和超微结构变化
2008-05-15
AGRIS AP
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