Analysis of the changes of volatile flavor compounds during processing of traditional air-dried beef in pastoral area in Gansu province

WANG Huihui; MA Jibing; LIU Xiaobo; CUI Wenbin; ZHANG Li; WEI Jinmei; YU Qunli; GUO Zhaobin

doi:10.13995/j.cnki.11-1802/ts.018072

WANG Huihui, MA Jibing, LIU Xiaobo, CUI Wenbin, ZHANG Li, WEI Jinmei, YU Qunli, GUO Zhaobin

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 200-205.

PDF(1282 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 200-205. DOI: 10.13995/j.cnki.11-1802/ts.018072

Analysis of the changes of volatile flavor compounds during processing of traditional air-dried beef in pastoral area in Gansu province

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(4): 200-205 https://doi.org/10.13995/j.cnki.11-1802/ts.018072

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1282 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2018-06-21	2019-02-25
Issue Date
2019-03-26

Please choose a citation manager

Content to export