Study on lipolysis-oxidation and volatile flavour compounds...

Food Chemistry 2016 / 01 Vol. 190

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

Ying, Wang, Ya-Ting, Jiang, Jin-Xuan, Cao, Yin-Ji, Chen, Yang-Ying, Sun, Xiao-Qun, Zeng, Dao-Dong, Pan, Chang-Rong, Ou, Ning, Gan
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Volume:
190
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.05.048
Date:
January, 2016
File:
PDF, 440 KB
english, 2016
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