腌制方式对腌制过程中山黑猪肉肌原纤维蛋白特性及其叉烧肉食用品质的影响
周亚军, 张漫漫, 李宗坪, 马清书, 马志远, 姜薇, 姚光明
Effect of Curing Method on Myofibrillar Protein Characteristics of Mountain Black Pork during Curing Process and Eating Quality of Barbecued Pork
ZHOU Yajun, ZHANG Manman, LI Zongping, MA Qingshu, MA Zhiyuan, JIANG Wei, YAO Guangming
食品科学
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2023, (23): 86
-94
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DOI: 10.7506/spkx1002-6630-20230728-297