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Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck
- Source :
- International Journal of Food Science & Technology.
- Publication Year :
- 2023
- Publisher :
- Wiley, 2023.
- Subjects :
- Industrial and Manufacturing Engineering
Food Science
Subjects
Details
- ISSN :
- 13652621 and 09505423
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Science & Technology
- Accession number :
- edsair.doi...........9741e8e5e2b824c960c794241a69ced3
- Full Text :
- https://doi.org/10.1111/ijfs.16463