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The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Volatile Compound Roast Lipid Spices
2016/4/8
The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at 150...