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FOOD SCIENCE  2013, Vol. 34 Issue (11): 77-82    DOI: 10.7506/spkx1002-6630-201311018
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Effect of Intensified High-temperature Drying-ripening on Lipolysis and Lipid Oxidation of Chinese Bacon
WANG Yan,LIU Chang-hua,ZHANG Jian-hao*,JIN Guo-feng
National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education,
Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, College of Food Science
and Technology, Nanjing Agricultural University, Nanjing 210095, China)
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