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

Xie Jianchun,Sun Baoguo,Zheng Fuping,Zhong Qiu

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

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PDF(315 KB)
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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