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- W2368856811 abstract "The improvement of curing and drying technologies of salted duck were studied.The results were that the duck was dry-cured in 4.5% salt,and then preserved in liquid with strains and 3% salt.The temperature of preservation was 10℃ and of drying was 33℃,the time of preservation was 18 h and of drying was 16h.The unique favor of traditional salted duck was not changed significantly under new conditions of short production cycle with 3 days and low salt level." @default.
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- W2368856811 date "2009-01-01" @default.
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- W2368856811 title "Improvement of Technologies of Salted Duck and Effects on the Quality" @default.
- W2368856811 hasPublicationYear "2009" @default.
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