复卤前后盐水鸭老卤基本成分与安全指标变化

杜垒1，谢伟1，徐幸莲1，周光宏1,*，陶明财2，王进2

Changes of Main Components of Old Brine Used in Production of Water-boiled Salted Duck and Determination of Safety Indexes before and after Rebrining

DU Lei1，XIE Wei1，XU Xing-lian1，ZHOU Guang-hong1,*，TAO Ming-cai2，WANG Jin2

食品科学 . 2009, (13): 101 -104 . DOI: 10.7506/spkx1002-6630-200913023