Effect of Secondary Heat Sterilization on Volatile Flavor Compounds in Stewed Pork
SUN Cheng-feng
YU Qian-qian
ZHU Liang
LIU Cai-xia
XU Shi-ming
Keywords：stewed porkvolatile componentsheat sterilizationprincipal component analysisclusters analysis
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)