腊肉加工过程中脂肪氧化分解及其与风味形成的研究进展

doi:10.7506/rlyj1001-8123-200503002

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TS251

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	Articles by authors
	Guo Yuehong
	Li Hongjun
	Han Xu

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Guo Yuehong,Li Hongjun,Han Xu. The Research Progress of Fat Oxidation and Decomposition and Its Relation with the Forming of Flavor During the Process of Preserved Ham[J]. Meat Research, 2005, 19(3): 33-36 https://doi.org/10.7506/rlyj1001-8123-200503002

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200503002 OR https://www.rlyj.net.cn/EN/Y2005/V19/I3/33

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