Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck

MLA

Ya Liu, et al. “Effects of Dry‐curing Salt Content on Flavour Formation in Different Production Steps during the Processing of Water‐boiled Salted Duck.” International Journal of Food Science & Technology, May 2023. EBSCOhost, https://doi.org/10.1111/ijfs.16463.

APA

Ya Liu, Huiyun Liao, Qiusheng Xie, Kecheng Li, Baocai Xu, Zhong Yao, Xinfu Li, & Yun Sun. (2023). Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.16463

Chicago

Ya Liu, Huiyun Liao, Qiusheng Xie, Kecheng Li, Baocai Xu, Zhong Yao, Xinfu Li, and Yun Sun. 2023. “Effects of Dry‐curing Salt Content on Flavour Formation in Different Production Steps during the Processing of Water‐boiled Salted Duck.” International Journal of Food Science & Technology, May. doi:10.1111/ijfs.16463.