Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production
| Autor: | 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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| Zdroj: | In Food Chemistry 1 January 2016 190:33-40 |
| Databáze: | ScienceDirect |
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