强化高温风干成熟对中式培根脂质氧化和感官品质的影响

王艳，章建浩，刘佳，彭洁，孙丽双

Intensified High-Temperature Air-Drying Ripening of Chinese Bacon and Its Effect on Lipid Oxidation and Sensory Quality

WANG Yan，ZHANG Jian-hao，LIU Jia，PENG Jie，SUN Li-shuang

食品科学 . 2012, (4): 1 -7 . DOI: 10.7506/spkx1002-6630-201204001