Comparative analysis of free fatty acids in five kinds of Yunnan dry-cured ham

LIU Shuyun, WANG Guiying, GU Dahai, WANG Xuefeng, XU Zhiqiang, FAN Jiangping, PU Yuehong, GE Changrong, LIAO Guozhou

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 207-213.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 207-213. DOI: 10.13995/j.cnki.11-1802/ts.017101

Comparative analysis of free fatty acids in five kinds of Yunnan dry-cured ham

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(2): 207-213 https://doi.org/10.13995/j.cnki.11-1802/ts.017101

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