The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck

E-ISSN： 1745-4549|38|3|837-844

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.38, Iss.3, 2014-06, pp. : 837-844

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