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1·The brining process in water-boiled salted duck had a great effect on the taste compounds of duck meat.

盐水鸭加工过程中复卤工艺对鸭肉滋味成分作用显著。

2·The brining process in water-boiled salted duck had great effect on the taste compounds of duck meat.

盐水鸭加工过程中复卤工艺对鸭肉滋味成分作用显著。