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Autor:
Jiahao LI, Yaoying ZENG, Yubo XIONG, Jiehai SHE, Zhuojun YU, Hangyu GUO, Wen XIONG, Lin GONG, Wenhua ZHOU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 234-245 (2024)
In order to study the key flavor characteristics and the influence of oxidation degree of oil on warmed-over flavor of pre-prepared steamed pork with preserved vegetable. The volatile flavor compounds and taste indexes of different brands of pre-prep
Externí odkaz:
https://doaj.org/article/de29cfc7a47648dca716cf9ba3b732f5