Cooking time on the quality and volatile flavor compounds of Shizitou (meat ball)

doi:10.13995/j.cnki.11-1802/ts.025244

ZHU Wenzheng, XU Yan, LIU Wei, WANG Qiuyu, SHA Wenxuan, ZHOU Xiaoyan, YANG Zhangping

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 208-214.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 208-214. DOI: 10.13995/j.cnki.11-1802/ts.025244

Cooking time on the quality and volatile flavor compounds of Shizitou (meat ball)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(4): 208-214 https://doi.org/10.13995/j.cnki.11-1802/ts.025244

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Received	Revised	Published
2020-08-05	2020-11-09	2021-02-25
Issue Date
2021-03-16

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