传统腊肉低温熏烤过程中脂质氧化及物理化学、感官品质指标的变化

尚永彪1,2，夏杨毅1,2，吴金凤1

Change in Lipid Oxidation, Physio-chemical Index and Sensory Quality of Traditional Chinese Bacon during Low-temperature Smoking

SHANG Yong-biao1,2，XIA Yang-yi1,2，WU Jin-feng1

食品科学 . 2010, (7): 33 -36 . DOI: 10.7506/spkx1002-6300-201007008