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Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C
Sensory pH Total Volatile Basic Nitrogen Spoilage Bacteria
2016/5/5
Water-cooked salted ducks were tray-packaged and stored under refrigeration (41C) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), se...