Effect of NaCl substitutes on lipid and protein oxidation of harbin dry sausage
Rongxin Wen, Baohua Kong, Qian Chen
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of NaCl substitutes on lipid and protein oxidation of harbin dry sausage
Rongxin Wen, Baohua Kong, Qian Chen