In the present study, the effects of bacteria kinds, wind speed, relative humidity, drying time and temperature on flavor and free amino acid content of dry duck were investigated by orthogonal tests.
采用正交试验探讨了微生物菌种、风速、相对湿度、风干时间、温度对风鸭风味及游离氨基酸产生的影响。
In the present study, the effects of bacteria kinds, wind speed, relative humidity, drying time and temperature on flavor and free amino acid content of dry duck were investigated by orthogonal tests.
采用正交试验探讨了微生物菌种、风速、相对湿度、风干时间、温度对风鸭风味及游离氨基酸产生的影响。
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