不同杀菌方式对白切香猪肉品质和挥发性成分的影响
郑荣美, 张磊, 郑淮升, 王晓宇, 胡萍
Analysis of differences in quality and volatile components of cooked Xiang pork with different sterilization methods
ZHENG Rongmei, ZHANG Lei, ZHENG Huaisheng, WANG Xiaoyu, HU Ping
食品与发酵工业
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2024, (22): 246
-253
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DOI: 10.13995/j.cnki.11-1802/ts.037945
