Roasted duck

Aroma-active compounds of Beijing roast duck
Volatile components of water-boiled duck meat and Cantonese style roasted duck
“A roasted duck can still fly away”: A case study of technology, nationality, culture and the rapid and early internationalization...
"A roasted duck can still fly away": National culture and the failure of internationalization and loss of technological advantage by...
Study on Techniques and Innovation of Beijing Roast Duck
Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef ...
Method for producing oilless roast duck
Study on relationship of temperature and puffing in roasting process "peking roast duck"with air-impingement
Volatile compounds of three types of roasted waterfowl (duck, mallard and goose) and of roasted duck marinated in orange juice
Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck