Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment-Reference-Cited by-同舟云学术

Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment

Author:

Zhou Yu¹^ORCID,Wang Yu¹^ORCID,Pan Qiong¹^ORCID,Wang Xi‐xi¹^ORCID,Li Pei‐jun¹²^ORCID,Cai Ke‐zhou¹²^ORCID,Chen Cong‐gui¹²³^ORCID

Affiliation:

1. School of Food and Biological Engineering Hefei University of Technology Hefei China

2. Engineering Research Center of Bio‐process from Ministry of Education Hefei University of Technology Hefei China

3. Key Laboratory on Deep Processing of Agricultural Products for Anhui Province Hefei China

Funder

National key R&D program of China

Publisher

Wiley

Subject

Food Science

Link

Reference51 articles.

3. AOAC. (1996).Official Methods of Analysis of AOAC International 16th edn.Washington DC:AOAC International.

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