Showing 1 - 1 results of 1 for search 'Xionghui Shu', query time: 0.02s Refine Results
  1. 1
    Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

    Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky by Yamin Pei, Xingyue Guo, Xionghui Shu, Yahong Han, Yahong Han, Yahong Han, Youwei Ai, Youwei Ai, Youwei Ai, Youwei Ai, Hongxun Wang, Wenfu Hou, Wenfu Hou, Wenfu Hou, Wenfu Hou

    Published 2024-02-01
    Get full text
    Article

Search Tools: