Keyword [Nanjing dry-cured duck] Result: 1 - 2 | Page: 1 of 1 1.  Studing On The Changes Of Lipid And Flavor Compounds During Processing Of Nanjin Dry-Cured Duck 2.  Analysis And Determination & Changing Rules During Processing Of Phospholipids In Nanjing Dry-Cured Duck Muscle   <<First  <Prev  Next>  Last>>  Jump to

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