Processing Technology of Chinese-style Bacon: Optimization and Influence on Physico-chemical and Quality Indices and Proteolysis
ZHANG Yang-ping，ZHANG Hong，YU Xiang，JIN Guo-feng，ZHANG Jian-hao，JIN Wei
FOOD SCIENCE . 2011, (4): 15 -20 .  DOI: 10.7506/spkx1002-6630-201104004