传统工业大锅与小锅炒制羊肉臊子挥发性风味物质差异分析

柏霜，王永瑞，罗瑞明

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BAI Shuang, WANG Yongrui, LUO Ruiming

食品科学 . 2021, (14): 180 -186 . DOI: 10.7506/spkx1002-6630-20200906-071