Optimization of Key Process Parameter for the Production of Duck Meat Floss
GENG Baoyu1, FAN Yuanjing1,*, WANG Minghe2, LIU Peizhi2, ZHANG Fan1, MENG Jing1, JIN Yuxia1, GONG Tao1, WEI Wei1
FOOD SCIENCE
.
2015, (24): 77
-82
.
DOI: 10.7506/spkx1002-6630-201524013
