Change in Lipid Oxidation, Physio-chemical Index and Sensory Quality of Traditional Chinese Bacon during Low-temperature Smoking
SHANG Yong-biao1,2，XIA Yang-yi1,2，WU Jin-feng1
FOOD SCIENCE . 2010, (7): 33 -36 .  DOI: 10.7506/spkx1002-6300-201007008