不同氧化程度的脂肪对四川香肠加工贮藏过程中理化特性的影响
李静,杨勇,杨钦鹏,谭靖,杨敏,卿丹丹,李跃文,孙霞,李诚
Effect of different oxidation degree of subcutaneous fat on the qualities of Sichuan sausage during processing and storage
食品与发酵工业 . 2015, (10): 57 .