Changes in Volatile Compounds of Traditional Chinese Nanjing Water-boiled Salted Duck During Processing

✍ Scribed by Yuan Liu; Xing-lian Xu; Gang-feng Ouyang; Guang-hong Zhou

• Book ID: 111404847
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 337 KB
• Volume: 71
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2006.00020.x