Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients
Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, Xiaolan Du, Tianran Huang, Yiqun Cheng, Ming Huang
Topics & Concepts
IngredientFlavorElectronic noseFood scienceChemistryTasteBiologyNeuroscienceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques