Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production.
Food Chem
; 190: 33-40, 2016 Jan 01.
Article
in En
| MEDLINE
| ID: mdl-26212938
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Geese
/
Lipolysis
/
Meat Products
Limits:
Animals
Language:
En
Journal:
Food Chem
Year:
2016
Document type:
Article
Affiliation country:
China
Country of publication:
United kingdom