烟熏液对卤煮牛肉中9 种杂环胺含量的影响
杨 潇,蔡克周,卢进峰,孟俊祥,姜绍通,潘丽军
Effect of Liquid Smoke on the Contents of Nine Heterocyclic Amines in Stewed Beef
YANG Xiao, CAI Ke-zhou, LU Jin-feng, MENG Jun-xiang, JIANG Shao-tong, PAN Li-jun
食品科学
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2014, (21): 68
-72
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DOI: 10.7506/spkx1002-6630-201421014