低温风干型酱鸭加工过程中脂质氧化特性
程珂萌,周昌瑜,潘道东,曹锦轩,曾小群,孙杨赢,吴振
Characteristics of Lipid Oxidation during Processing of Low-Temperature Air-Dried Sauced Duck
CHENG Kemeng , ZHOU Changyu , PAN Daodong CAO Jinxuan, ZENG Xiaoqun, SUN Yangying, WU Zhen
食品科学
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2018, (12): 219
-225
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DOI: 10.7506/spkx1002-6630-201812034