Keyword [dry salted duck] Result: 1 - 3 | Page: 1 of 1 1.  Application Of Kinetic Model To Predict The Shelf Life Of Dry Salted Duck 2.  Studies On Protein Degradation And Flavor Compounds During Processing Of Nanjing Dry-Salted Duck 3.  Study On The Inhibitory Effect And Mechanism Of Spices On Putrefying Bacteria Isolated From Dry Salted Duck   <<First  <Prev  Next>  Last>>  Jump to

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