1. The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing. (20th July 2018) Authors: Du, X J; Sun, Y Y; Pan, D D; Wang, Y; Ou, C R; Cao, J X Journal: Poultry science Issue: Volume 97:Number 12(2018:Dec.) Page Start: 4450 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗