反复冻融对缠丝兔加工过程中脂肪酸含量变化的影响

苏燕1，夏杨毅1,2,*

Effect of Repeated Freezing and Thawing on Fatty Acid Profile Changes during Processing of Chansi Cured Rabbit

SU Yan1, XIA Yangyi1,2,*

食品科学 . 2015, (12): 260 -263 . DOI: 10.7506/spkx1002-6630-201512049