Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham
Release time:2024-01-01Hits:
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Impact Factor:
3.107
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
王佳媚,靳国锋,张万刚,D U Ahn,章建浩
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Document Code:
88hmg107l5t5p93km9tzbqeuhtdctk1v
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Volume:
48
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Issue:
1
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Page Number:
102-106
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Translation or Not:
no
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Date of Publication:
2012-01-01
