黔式腊肉加工过程中理化成分与风味物质分析
朱建军1,2，王晓宇1，胡 萍1,2,*，宋朱谕1,2
Analysis of Components and Flavor Substances during Guizhou Bacon Processing
ZHU Jian-jun1,2, WANG Xiao-yu1, HU Ping1,2,*, SONG Zhu-yu1,2
食品科学
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2014, (16): 185
-189
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DOI: 10.7506/spkx1002-6630-201416036
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