Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients
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Title
Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 397, Issue -, Pages 133833
Publisher
Elsevier BV
Online
2022-08-02
DOI
10.1016/j.foodchem.2022.133833
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