Flavor Comparison and Formation Mechanism Analysis of Dry-cured Ham from China and West Countries

Food and Fermentation Industries ›› 2003, Vol. 29 ›› Issue (11) : 81.

PDF(249 KB)
PDF(249 KB)
Food and Fermentation Industries ›› 2003, Vol. 29 ›› Issue (11) : 81.

Flavor Comparison and Formation Mechanism Analysis of Dry-cured Ham from China and West Countries

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2003, 29(11): 81

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