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
FOOD SCIENCE . 2020, (16): 77 -85 .  DOI: 10.7506/spkx1002-6630-20190504-012