Effects of Different Packaging Atmosphere Conditions and Natural Antioxidants on Lipid Oxidation of Dry-cured Ham Cuts
LIAO Chan1,2，ZHANG Jian-hao1,2,*，WANG Chao1,2，WANG Yong-li1,2，JIN Guo-feng1,2
FOOD SCIENCE . 2009, (2): 245 -249 .  DOI: 10.7506/spkx1002-6630-200902056