boiled salted duck

n.

盐水鸭；

Changes in Volatile Compounds of Traditional Chinese Nanjing Water‐boiled Salted Duck During Processing
Study on Volatile Flavor Compounds of Nanjing Water Boiled Salted Duck
Diversity of the predominant spoilage bacteria in water-boiled salted duck during storage.
Study on kinetics of mass transfer in water-boiled salted duck during wet-curing
Production of tyramine by Enterococcus faecalis strains in water-boiled salted duck.
Impact of high hydrostatic pressure treatment on microbial communities in chinese water-boiled salted duck
Production method of boiled salted duck
Study on Aroma of Water Boiled Salted Duck
Changes of free amino acid contents in the brine of water boiled salted duck.
Bacterial diversity in water-boiled salted duck during storage analyzed by PCR-DGGE