风鹅加工过程中挥发性风味成分的变化

风鹅加工过程中挥发性风味成分的变化

徐为民,徐幸莲,周光宏,匡一峰,王道营,吴海虹

Changes of volatile flavor compounds in dry-cured goose during processing

中国农业科学 . 2007, (10): 2309 -2315 . DOI: 10.3864/j.issn.0578-1752.at-2006-7141