Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures
RAN Miao, HE Laping, ZHU Qiujin
(Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
RAN Miao, HE Laping, ZHU Qiujin. Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures[J]. FOOD SCIENCE, 2021, 42(9): 169-176.