西式熏煮火腿在不同贮藏温度下细菌多样性和挥发性风味化合物分析
冉渺,何腊平,朱秋劲
Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures
RAN Miao, HE Laping, ZHU Qiujin
食品科学 . 2021, (9): 169 -176 .  DOI: 10.7506/spkx1002-6630-20200402-016