Effect of Salt Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Harbin Dry Sausages
WEN Rongxin, HU Yingying, YIN Xiaoyu, WANG Yan, Kong Baohua, Chen Qian
FOOD SCIENCE . 2020, (2): 29 -36 .  DOI: 10.7506/spkx1002-6630-20190203-020