腊肉加工过程中脂肪氧化分解及其与风味形成的研究进展

腊肉加工过程中脂肪氧化分解及其与风味形成的研究进展的英文翻译

基本释义

• The Research Progress of Fat Oxidation and Decomposition and Its Relation with the Forming of Flavor During the Process of Preserved Ham