宰后僵直过程对吐鲁番黑羊肉品质特性及挥发性风味物质的影响
李双格, 蒋泽丽, 杨海霞, 刘阳, 巴吐尔·阿不力克木
Analysis of quality characteristics and volatile flavor substances of Turpan black lamb during post-slaughter rigor mortis period
LI Shuangge, JIANG Zeli, YANG Haixia, LIU Yang, BATUER Abulikemu
食品与发酵工业
.
2025, (12): 174
-182
.
DOI: 10.13995/j.cnki.11-1802/ts.040744
