以热反应制备羊肉香精为目的的羊脂控制氧化工艺研究

林庆斌, 孙宝国, 谢建春

Study on the Technology of Suet Oxidized in Control for Preparation of Muttony Flavor by the Thermal Reaction

LIN Qing-Bin, SUN Bao-Guo, XIE Jian-Chun

食品科学 . 2005, (8): 142 -146 .