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Changes of Ultra-Structure and Tenderness of Duck Meat Under Curing Treatment
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DOI:
10.3969/j.issn.1673-9078.2007.09.010
Changes of Ultra-Structure and Tenderness of Duck Meat Under Curing Treatment
ZUO Wei-yong
WANG Jian
ZANG Da-cun
SHI Shuai
Machine-generated Keywords：
Publication Date：
2007-01-01
Pages：
4(
35-38
)
MODERN FOOD SCIENCE AND TECHNOLOGY
PKU
ISTIC
EI
ISSN：
1673-9078
Year, Vol.(Issue)：
2007,23(9)
