dry-cured相关论文
The analysis of nitrite and nitrate content changes and correlation between them during the dry-cure
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以蓝圆鲹为试验材料，研究了在室温（25℃）和低温（4℃）下，盐鱼质量比分别为1：3、1：5、1：8的条件下腌制成鱼的过程中亚硝酸盐和硝酸盐含量的变......
The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exp......
