PDF(10712 KB)
Evaluation of flavor quality of high and low temperature air-dried Cantonese sausages by GC-MS combined with electronic sensory technology
ZOU Qixin, CHEN Yao, ZHANG Yaxuan, HE Yan, XU Feiran, HUANG Aixiang, XU Baocai, WANG Xuefeng
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 346-355.
PDF(10712 KB)
PDF(10712 KB)
Evaluation of flavor quality of high and low temperature air-dried Cantonese sausages by GC-MS combined with electronic sensory technology
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