Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2007
,
Vol. 21
Issue (10)
: 15-19
DOI
: 10.7506/rlyj1001-8123-200710005
Basic Research
Current Issue
|
Archive
|
Adv Search
|
Analysis of Mutton Fatty Acid Composition and De-muttony Technology
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(375 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
Abstract
This article discussed the components of mutton odour,the relationship between mutton odour and component of mutton fatty acid,then outline the usual mechanism of de-muttony of mutton at present.
Key words
：
mutton
fatty acid analysis
De-muttony
:
TS251.1
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Cite this article:
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200710005
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I10/15
[1]
LIU Hui, XING Jiahao, FAN Min, WANG Mengsong, PAN Lin, WEI Chaokun.
Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base
[J]. Meat Research, 2023, 37(5): 57-65.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2007, Vol. 21 
