FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (2): 288-295.doi: 10.7506/spkx1002-6630-20220316-192
• Component Analysis • Previous Articles
BI Yongzhao, SHAN Qimei, LUO Ruiming, BAI Shuang, JI Chen, WANG Yongrui
Published:
2023-01-31
CLC Number:
BI Yongzhao, SHAN Qimei, LUO Ruiming, BAI Shuang, JI Chen, WANG Yongrui. Differences in Volatile Flavor Compounds in Hand-Grab Mutton Frozen at Different Freezing Rates[J]. FOOD SCIENCE, 2023, 44(2): 288-295.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220316-192
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