新疆传统腌制对烤羊肉食用品质及杂环胺含量的影响
李明杨, 牛希跃, 许倩, 任晓镤, 彭增起
Effects of Traditional Xinjiang-style Marination on Eating Quality and Heterocyclic Amines Formation in Roast Lamb
LI Mingyang, NIU Xiyue, XU Qian, REN Xiaopu, PENG Zengqi
食品科学
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2021, (1): 115
-123
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DOI: 10.7506/spkx1002-6630-20191130-322