Changes in Volatile Flavor Components during Hunan Cured Meat Processing
ZHANG Shunliang1,2, WANG Shouwei1,*, CHENG Xiaoyu1,2, SONG Zhongxiang3,HAO Baorui1,4, QIAO Xiaoling1, CHEN Wenhua1, QU Chao1,2
FOOD SCIENCE
.
2015, (16): 215
-219
.
DOI: 10.7506/spkx1002-6630-201516040
