Advances in Understanding the Formation Mechanism of Red Pigment in Nitrate-Free Dry-Cured Ham
YANG Zijiang, ZHANG Lihong, LIAO Guozhou, TIAN Mei, LÜ Donglin, HE Ying, WANG Guiying
(1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China)
YANG Zijiang, ZHANG Lihong, LIAO Guozhou, TIAN Mei, LÜ Donglin, HE Ying, WANG Guiying. Advances in Understanding the Formation Mechanism of Red Pigment in Nitrate-Free Dry-Cured Ham[J]. FOOD SCIENCE, 2022, 43(19): 359-366.