Using 1H Nmr and Multivariate Data Analysis to Study the Changes of Precursor Flavor Substance of Wuding Chicken

in 63rd International Congress of Meat Science and Technology
Autor:innen:
Z. Xiao 1Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, China P.R.
2Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Yunnan, 650000, China P.R.; wangang.zhang@njau.edu.cn

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C. Ge 2Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Yunnan, 650000, China P.R.; wangang.zhang@njau.edu.cn

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G. Zhou 1Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, China P.R.

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W. Zhang 1Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, China P.R.

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Art:
Kapitel
Seiten:
879–880
DOI:
https://doi.org/10.3920/9789086868605_394

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