Effect of NaCl Addition on the Physicochemical Quality and Volatile Flavor Compounds of Fermented Yak Meat Sausage during the Maturation Process
MO Ran, TANG Shanhu, LI Sining, LI Jinjin, LI Qiongshuai, XIA Jiajun, CAI Yinchuan
FOOD SCIENCE . 2022, (4): 69 -79 .  DOI: 10.7506/spkx1002-6630-20210315-191