Lipid Changes and Their Relationships with Aromatic Component Formation during the Ripening Process of Dry Fermented Sausages

Cai Huazhen,Ma Changwei,Xie Jiangbi,Liu Mingseng

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Food and Fermentation Industries ›› 1999, Vol. 25 ›› Issue (6) : 63.

Lipid Changes and Their Relationships with Aromatic Component Formation during the Ripening Process of Dry Fermented Sausages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 1999, 25(6): 63

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