Effects of three dry-curing methods on physicochemical properties of cured pork

doi:10.13995/j.cnki.11-1802/ts.029067

HU Dianlun, HE Juping, CHEN Yijun, CHEN Yanping, XIE Longhuang, YANG Wangen

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 144-149.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 144-149. DOI: 10.13995/j.cnki.11-1802/ts.029067

Effects of three dry-curing methods on physicochemical properties of cured pork

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(24): 144-149 https://doi.org/10.13995/j.cnki.11-1802/ts.029067

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Received	Revised	Published
2021-08-19	2021-09-17	2021-12-25
Issue Date
2022-01-21

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