水浴复热时间对猪肉糜制品挥发性风味的影响

张凯华，臧明伍，张哲奇，王守伟，李丹，李笑曼

Effects of Water-Bath Reheating Time on Volatile Compounds in Cooked Minced Pork

ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, WANG Shouwei, LI Dan, LI Xiaoman

食品科学 . 2019, (2): 186 -191 . DOI: 10.7506/spkx1002-6630-20180727-325