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Keyword [Cherry valley duck]
Result: 1 - 6 | Page: 1 of 1
1.
Studies On The Flavor Compounds Of Duck Meat & Its Changes During The Processing
2.
Study On Slaughter Performance And Meat Quality Of Sumu Duck, Cherry Valley Duck And Muscovy Duck
3.
Study On The Characteristics Of Lipoxygenase From Cherry Valley Duck Muscle And Regulation Of Lipid Oxidation
4.
Effect Of Pre-slaughter Fasting And Water Deprivation On Meat Quality And Energy Metabolism Of Cherry Vally Duck
5.
Studies Of Processing And Quality Control Techniques For The Sauce Duck
6.
Analysis Of Raw Material Characteristics And Flavor Characteristics Of Roast Duck Products Of Cherry Valley Duck
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