酸猪肉脂肪和蛋白质在发酵保藏中的变化及对营养价值的影响
赵珠莲, 常荣, 范晓文, 周才琼
Changes of fat and protein in sour pork fermentation preservation and its effects on nutritional value
ZHAO Zhulian, CHANG Rong, FAN Xiaowen, ZHOU Caiqiong
食品与发酵工业
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2020, (24): 50
-57
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DOI: 10.13995/j.cnki.11-1802/ts.024577
