Effects of dry-curing salt content on flavour formation in different production steps during the processing of water-boiled salted duck

Ya Liu, Huiyun Liao, Qiusheng Xie, Kecheng Li, Baocai Xu, Zhong Yao, Xinfu Li, Yun Sun

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

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