Volltext verfügbar nach Anmeldung bzw. im Campus-Netz.
Flavor profile of 'Dao Ban Xiang' (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer
In: Food Science & Nutrition, Jg. 11 (2023-06-01), Heft 6, S. 2733-2750
Online
academicJournal
Zugriff:
Titel: |
Flavor profile of 'Dao Ban Xiang' (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer
|
---|---|
Autor/in / Beteiligte Person: | Zhu, Hanlin ; Li, Ping ; Wang, Lin ; Huang, Qianli ; Xu, Baocai |
Link: | |
Zeitschrift: | Food Science & Nutrition, Jg. 11 (2023-06-01), Heft 6, S. 2733-2750 |
Veröffentlichung: | 2023 |
Medientyp: | academicJournal |
ISSN: | 2048-7177 (print) |
DOI: | 10.1002/fsn3.3225 |
Sonstiges: |
|