Study on Thermal Reaction Technology with Oxidized Lamb Fat Appended to Develop Characteristic Mutton Flavor

Xie Jianchun,Sun Baoguo,Zheng Fuping,Zhong Qiu

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Food and Fermentation Industries ›› 2007, Vol. 33 ›› Issue (4) : 1.

Study on Thermal Reaction Technology with Oxidized Lamb Fat Appended to Develop Characteristic Mutton Flavor

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2007, 33(4): 1

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