不同生产工艺对盐水鸭风味的影响

谢伟，徐幸莲*,周光宏

Effects of Different Processing Procedures on Volatile Flavor Composition of Water Boiled Salted Duck

XIE Wei，XU Xing-lian*，ZHOU Guang-hong

食品科学 . 2010, (8): 110 -115 . DOI: 10.7506/spkx1002-6300-201008024