高温风干成熟工艺对风鸭风味物质的影响

高温风干成熟工艺对风鸭风味物质的影响

李锋,王永丽,章建浩

Effects of High-temperature Air-drying on Flavor Compounds in Dry-cured Duck

Li Feng, Wang Yong-li, Zhang Jian-hao

食品与发酵工业 . 2012, (06): 196 -202 . DOI: 10.13995/j.cnki.11-1802/ts.2012.06.041