The Effect of Subcutaneous Adipose Tissue on Quality of Dry-cured Ham

Qiao Fadong

Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (1) : 134.

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PDF(201 KB)
Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (1) : 134.

The Effect of Subcutaneous Adipose Tissue on Quality of Dry-cured Ham

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2006, 32(1): 134

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