NaCl添加量对发酵牦牛肉灌肠成熟过程中理化品质及挥发性风味物质的影响

莫然，唐善虎，李思宁，李锦锦，李琼帅，夏佳军，蔡寅川

Effect of NaCl Addition on the Physicochemical Quality and Volatile Flavor Compounds of Fermented Yak Meat Sausage during the Maturation Process

MO Ran, TANG Shanhu, LI Sining, LI Jinjin, LI Qiongshuai, XIA Jiajun, CAI Yinchuan

食品科学 . 2022, (4): 69 -79 . DOI: 10.7506/spkx1002-6630-20210315-191