Effect of key processing point of western-style ham on the structure and flavor adsorption capacity of myofibrillar protein
HU Ke, CHANG Rui, ZHU Qiujin, TANG Pengyu, LIU Chunli, SONG Li, DENG Li, HU Ping, HE Laping, ZENG Xuefeng, YE Chun
Food and Fermentation Industries
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2020, (6): 163
-169
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DOI: 10.13995/j.cnki.11-1802/ts.022756
