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The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during

X J Du1, Y Y Sun1, D D Pan1

  • 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.

Poultry Science
|July 28, 2018
PubMed

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