Preparation of Meat Essence Using the Hydrolysate of Aristichthys nobilis and Analysis of Volatile Flavor Compounds

doi:10.13995/j.cnki.11-1802/ts.2011.04.029

He Fang, Yang Ling-xiao, Pan Bin-jie, Li Xiang-yang, Guo Hao-nan, Weng Wen, Yang Rong-hua

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (04) : 131-134.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (04) : 131-134. DOI: 10.13995/j.cnki.11-1802/ts.2011.04.029

Food and Fermentation Industries

Preparation of Meat Essence Using the Hydrolysate of Aristichthys nobilis and Analysis of Volatile Flavor Compounds

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(04): 131-134 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.029

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