老腊肉腌制烟熏加工过程中主体特征风味及变化规律

李林，吴倩，林静，王振华，尚永彪

Variations in Major Characteristic Flavor Compounds during Pickling and Smoking of Chinese Traditional Bacon

LI Lin1, WU Qian1, LIN Jing1, WANG Zhenhua1, SHANG Yongbiao1,2,3,*

食品科学 . 2015, (16): 175 -179 . DOI: 10.7506/spkx1002-6630-201516032