油炸加工对兔肉品质及挥发性风味物质变化的影响
兰子帆, 贺稚非, 张文振, 孙雪莲, 李洪军
Effect of fried processing on quality of rabbit meat and changes in volatile flavor substances
LAN Zifan, HE Zhifei, ZHANG Wenzhen, SUN Xuelian, LI Hongjun
食品与发酵工业
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2025, (10): 250
-256
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DOI: 10.13995/j.cnki.11-1802/ts.040480
