广式腊肠挥发性风味物质的形成机理及贮存与蒸煮的影响
周非白,孙为正,赵谋明
The Mechanism of Volatile Flavor Compounds in Cantonese Sausage and Its Changes During the Storage
Zhou Fei-bai, Sun Wei-zheng, Zhao Mou-ming
食品与发酵工业
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2012, (03): 17
-22
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DOI: 10.13995/j.cnki.11-1802/ts.2012.03.023