Effects of air-drying with repeated freeze-thaw on the physicochemical properties and volatile compounds of dried yak meat

doi:10.13995/j.cnki.11-1802/ts.022401

TAN Xuemei, TANG Shanhu, LI Sining, ZHENG Jiao, GONG Jue

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 131-138.

PDF(1736 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 131-138. DOI: 10.13995/j.cnki.11-1802/ts.022401

Effects of air-drying with repeated freeze-thaw on the physicochemical properties and volatile compounds of dried yak meat

{{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}}, 2020, 46(4): 131-138 https://doi.org/10.13995/j.cnki.11-1802/ts.022401

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(1736 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-09-27	2020-02-25
Issue Date
2020-04-07

Please choose a citation manager

Content to export