Work

Effect of Different Processes on Taste Compounds of Duck Meat

Year: 2008

Type: article

Source: Food Science

Author: Zhou Guang-hong

Institution: Nanjing Agricultural University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2390083624

FWCI:

Cites:

Cited by: 1

Related to: 10