HS-SPME-GC-MS分析不同腌制方式处理的伊拉兔肉中挥发性风味物质

黄瀚，贺稚非，李洪军，王兆明，余力

Analysis of Volatile Flavor Compounds in Ira Rabbit Meat Cured by Different Techniques by HS-SPME-GC-MS

HUANG Han, HE Zhifei, LI Hongjun, WANG Zhaoming, YU Li

食品科学 . 2015, (20): 130 -134 . DOI: 10.7506/spkx1002-6630-201520024