Effect of soaking with lactic acid solution on the meat quality of Mule duck breast meat in Taiwan(Taiwan Livestock Research Institute, Ministry of Agriculture)

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Effect of soaking with lactic acid solution on the meat quality of Mule duck breast meat in Taiwan

序號: 240

Date: 2021-01-05

資料狀態: 顯示

References

Effect of soaking with lactic acid solution on the meat quality of Mule duck breast meat in Taiwan (677.66KB) PDF

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