Work

Analysis of Nutritional Components of Duck Bone

Year: 2014

Type: article

Source: Food Science

Author: Wang Shu-hu

Institution: Nanjing Normal University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2394425845

FWCI:

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