Effect of Freeze-Thaw Cycles on the Changes in Volatile Compounds of Chansi Rabbit, a Traditional Chinese Cured Rabbit Meat Product
SU Yan, LIU Yuling, ZHOU Tao, XIA Yangyi
FOOD SCIENCE . 2015, (16): 158 -162 .  DOI: 10.7506/spkx1002-6630-201516029