Recent Progress in the Ripening Mechanism of Ready-to-Eat Fermented Meat Products
LI Yinhui, WANG Yeru, MENG Yuanyuan, ZHAO Wei, TAN Lijun, LIU Haiquan, XIE Qingchao, ZHAO Yong
(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. China National Center for Food Safety Risk Assessment, Beijing 100022, China; 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; 4. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; 5. Laboratory of Food Quality and Safety Testing, Shanghai Ocean University, Shanghai 201306, China)
LI Yinhui, WANG Yeru, MENG Yuanyuan, ZHAO Wei, TAN Lijun, LIU Haiquan, XIE Qingchao, ZHAO Yong. Recent Progress in the Ripening Mechanism of Ready-to-Eat Fermented Meat Products[J]. FOOD SCIENCE, 2022, 43(9): 337-345.