The changes of acid and neutral lipases activity, and phospholipase activity in the muscle of dry-cured duck during processing were studied.

研究了板鸭生产过程中各工艺点样品肌肉中酸性脂肪酶、中性脂肪酶和磷脂酶活力的变化趋势。

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Cured-dry duck samples of different processing phases were used to study the changes of peptides and free-amino acids by HPLC in this paper.

本文以不同加工阶段南京板鸭的腿肌为研究对象，探索了加工过程中小肽和游离氨基酸的变化规律。

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Think along the lines of Duck rillette, deviled Brussels Sprouts, pumpkin soup, citrus cured fluke and black Atlantic sea bass.

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