食品与机械2014，Vol.30Issue(2)：192-196,215,6.DOI:10.3969/j.issn.1003-5788.2014.02.048
手抓羊肉加工工艺优化及挥发性风味物质检测
Optimization on processing technology and determination on volatile compounds of hand-grabbed lamb
摘要
关键词
手抓羊肉/加工工艺/顶空固相微萃取/气相色谱/挥发性风味物质Key words
hand-grabbed lamb/ processing technology/ HS-SPME/GC/ volatile flavor引用本文复制引用
张同刚,刘敦华,周静..手抓羊肉加工工艺优化及挥发性风味物质检测[J].食品与机械,2014,30(2):192-196,215,6.
