Effect of different cooking water on flavor characteristics of mutton soup
Author:
Affiliation:
1. Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University (BTBU) Beijing China
2. China Meat Research Centre Beijing China
3. Beijing Academy of Food Sciences Beijing China
Funder
Natural Science Foundation of Beijing Municipality
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2546
Reference63 articles.
1. Fatty acid composition of goat muscles and fat depots: a review
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4. Roasted lamb fat: basic volatile components
5. A fresh look at meat flavor
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