Compositions, formation mechanisms and extractions of aroma substances in differently processed meat products

ZHANG Qian; FENG Ping; YANG Haihua

doi:10.13995/j.cnki.11-1802/ts.019783

ZHANG Qian, FENG Ping, YANG Haihua

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (14) : 270-276.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (14) : 270-276. DOI: 10.13995/j.cnki.11-1802/ts.019783

Compositions, formation mechanisms and extractions of aroma substances in differently processed meat products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(14): 270-276 https://doi.org/10.13995/j.cnki.11-1802/ts.019783

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Received	Published
2018-12-27	2019-07-25
Issue Date
2019-08-20

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