| 000 | 00854 a2200241 4500 | ||
|---|---|---|---|
| 005 | 20250517034527.0 | ||
| 264 | 0 | _c20150609 | |
| 008 | 201506s 0 0 eng d | ||
| 022 | _a0308-8146 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2007.11.044 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aXu, Weimin | |
| 245 | 0 | 0 |
_aChanges of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck. _h[electronic resource] |
| 260 |
_bFood chemistry _cSep 2008 |
||
| 300 |
_a279-84 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aXu, Xinglian | |
| 700 | 1 | _aZhou, Guanghong | |
| 700 | 1 | _aWang, Daoying | |
| 700 | 1 | _aLi, Chunbao | |
| 773 | 0 |
_tFood chemistry _gvol. 110 _gno. 2 _gp. 279-84 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2007.11.044 _zAvailable from publisher's website |
| 999 |
_c24957519 _d24957519 |
||