Xu, Weimin <br/><br/>
Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck.  [electronic resource] 

 -  Food chemistry  Sep 2008 
 - 279-84 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0308-8146 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2007.11.044  doi