Effect of Curing Method on Myofibrillar Protein Characteristics of Mountain Black Pork during Curing Process and Eating Quality of Barbecued Pork
ZHOU Yajun, ZHANG Manman, LI Zongping, MA Qingshu, MA Zhiyuan, JIANG Wei, YAO Guangming
FOOD SCIENCE . 2023, (23): 86 -94 .  DOI: 10.7506/spkx1002-6630-20230728-297