Content Analysis of Amino Acids in Different Processing Methods and Different Parts of Sika Deer Meat
In order to study the difference and the change tendency of the amino acid content in different processing methods and different parts of the sika deer meat, total 17 kinds of hydrolyzed amino acids in different processing methods (frozen-dry and baked-dry) and 8 different parts of venison were dete...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070248 |