Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting
LONG Zhuo-shan1,2，XU Yu-juan1，YANG Wan-gen1,*，PAN Si-yi2，TANG Dao-bang1
FOOD SCIENCE . 2010, (16): 208 -212 .  DOI: 10.7506/spkx1002-6630-201016045