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The levels of lipid oxidation of dry-cured duck became more serious characterized by the increases in the peroxide value, TBARS value, carbonyl compounds and conjugated dienes during processing.
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结果显示:板鸭肌肉脂肪的过氧化值、TBARS值、羰基值和双烯值在加工过程中均呈逐渐上升的趋势,表明脂肪氧化程度逐渐增加;
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