Comparison of Volatile Flavor Compounds in Yu-Shiang Shredded Pork Processed by Two Different Methods by SDE-GC-MS
XIAO Yang, ZHANG Yueqi, GUO Beibei, CHEN Haitao*, SUN Baoguo, ZHANG Yuyu
FOOD SCIENCE . 2015, (14): 70 -75 .  DOI: 10.7506/spkx1002-6630-201514014