cured duck

网络鸭子康复

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2.

The changes of acid and neutral lipases activity, and phospholipase activity in the muscle of dry-cured duck during processing were studied .

研究了板鸭生产过程中各工艺点样品肌肉中酸性脂肪酶、中性脂肪酶和磷脂酶活力的变化趋势。

www.dictall.com

3.

The components and changes in flavor compounds of Nanjing dry-cured duck during processing

南京板鸭生产过程中风味成分组成及其变化

4.

Tian of cured duck and foie gras with rhubarb sorbet , honey and thyme dressing , mache lettuce

多层鸭及鹅肝伴大黄冰霜，百里香蜜汁及生菜

shanghai.koubei.com

5.

Lipid Oxidation of Nanjing Dry-cured Duck during Processing

南京板鸭加工过程中脂肪氧化研究