Results showed that both the varieties and contents of HAAs and the cooking loss of duck breast increasing along with increasing cooking temperature and time.

  • 结果表明,加工鸭肉的烹调损失及杂环胺的含量与种类随着加工温度的升高与时间的延长而增加。

  • 互联网摘选 2025-01-20 11:40:27

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