Development and Characterization of Deoxidant for Dry-cured Ham
WANG Jia-mei1,JIN Guo-feng1,ZHANG Jian-hao1,*,LI Xiao-jun2
(1. National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of
Education, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing
210095, China;2. Sealedair Company of China, Shanghai 201706, China)
WANG Jia-mei1,JIN Guo-feng1,ZHANG Jian-hao1,*,LI Xiao-jun2. Development and Characterization of Deoxidant for Dry-cured Ham[J]. FOOD SCIENCE, 2009, 30(24 ): 183-187.