Intensified High-Temperature Air-Drying Ripening of Chinese Bacon and Its Effect on Lipid Oxidation and Sensory Quality
WANG Yan，ZHANG Jian-hao，LIU Jia，PENG Jie，SUN Li-shuang
FOOD SCIENCE . 2012, (4): 1 -7 .  DOI: 10.7506/spkx1002-6630-201204001