Study on processing technology of chili flavor beef tallow and its volatile compounds analysis

doi:10.13652/j.issn.1003-5788.2021.12.025

Home > Archive>Volume , Issue 12, 2021 >149-154,214. DOI:10.13652/j.issn.1003-5788.2021.12.025

Study on processing technology of chili flavor beef tallow and its volatile compounds analysis
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                        10.13652/j.issn.1003-5788.2021.12.025
                    
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Affiliation:(1. Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China;2. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; 3. College of Life Science, Shangrao Normal University, Shangrao, Jiangxi 334000, China)
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李东,何新益,李云,等.辣椒风味牛油加工工艺优化及挥发性物质分析[J].食品与机械英文版,2021,(12):149-154,214.

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Received:April 16,2021
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Online: February 15,2023
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