Effects of Different Salt Concentrations on Lipid Oxidation, Protein Oxidation and Eating Quality of Cured Chicken Meat
QU Cheng, HE Zhifei, WANG Zhaoming, LIU Chao, LI Junhong, LI Hongjun
(1. College of Food Science, Southwest University, Chongqing 400715, China;2. Chongqing Engineering Research Center for Special Food, Chongqing 400715, China)
QU Cheng, HE Zhifei, WANG Zhaoming, LIU Chao, LI Junhong, LI Hongjun. Effects of Different Salt Concentrations on Lipid Oxidation, Protein Oxidation and Eating Quality of Cured Chicken Meat[J]. FOOD SCIENCE, 2020, 41(16): 77-85.