不同食盐添加量腌制对鸡肉脂质氧化、蛋白质氧化及食用品质的影响

瞿丞，贺稚非，王兆明，刘超，李俊宏，李洪军

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

食品科学 . 2020, (16): 77 -85 . DOI: 10.7506/spkx1002-6630-20190504-012