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
FOOD SCIENCE . 2013, (11): 77 -82 .  DOI: 10.7506/spkx1002-6630-201311018