The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis
| Autor: | Liu, Huan, Li, Jingyu, Zhang, Dequan, Hamid, Nazimah, Liu, Dengyong, Hua, Weiming, Du, Chao, Ma, Qianli, Gong, Hansheng |
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| Zdroj: | In Food Research International December 2023 174 Part 1 |
| Databáze: | ScienceDirect |
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