Effect of Cooking, Autoclaving and Reheating on the Volatile Components of Steamed Pork with Rice Flour
ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman
FOOD SCIENCE . 2019, (10): 187 -192 .  DOI: 10.7506/spkx1002-6630-20181009-063