Air-drying Ripening Process of Cured Japanese Sea Bass and Its Effect on Proteolysis and Sensory Quality
ZHANG Hui-li1，YU Xiang1，ZHANG Hong2，JIN Guo-feng1，ZHANG Jian-hao1,*，
FOOD SCIENCE . 2010, (16): 47 -51 .  DOI: 10.7506/spkx1002-6630-201016011