八种中式烹饪工艺对牛肉中多环芳烃、反式脂肪酸和亚硝酸盐的影响
张兰，高天丽，刘永峰，赵晶，廖晶，库婷
Effects of Eight Chinese Style Cuisine Methods on Polycyclic Aromatic Hydrocarbons, Trans-Fatty Acids and Nitrite of Beef
ZHANG Lan, GAO TianLi, LIU YongFeng, ZHAO Jing, LIAO Jing, KU Ting
中国农业科学
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2017, (6): 1126
-1138
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DOI: 10.3864/j.issn.0578-1752.2017.06.013
