三种干腌法对猪腌肉理化性质的影响
胡典纶, 贺菊萍, 陈怡君, 陈艳萍, 谢龙凰, 杨万根
Effects of three dry-curing methods on physicochemical properties of cured pork
HU Dianlun, HE Juping, CHEN Yijun, CHEN Yanping, XIE Longhuang, YANG Wangen
食品与发酵工业
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2021, (24): 144
-149
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DOI: 10.13995/j.cnki.11-1802/ts.029067
