荣昌猪脂质中水溶性成分对肉品风味的作用

王庭，李洪军，贺稚非，黄业传，秦刚

Contribution of Water-soluble Components in Lipids to Flavor of Cooked Rongchang Pork

WANG Ting，LI Hong-jun，HE Zhi-fei，HUANG Ye-chuan，QIN Gang

食品科学 . 2011, (17): 155 -159 . DOI: 10.7506/spkx1002-6630-201117031