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	Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period
	Liu, Na; Zhu, Qiujin; Zeng, Xuefeng; Yang, Bowen; Liang, Meilian; Deng, Li; He, Laping; Liang, Cai; Zhang, Ruping; Zhou, Juan
	2018
卷号	38期号:3页码:636-652
URL标识	查看原文
WOS记录号	WOS:000438315800019
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/6213256
专题	贵州大学
作者单位	1.[1]Guizhou Prov Key Lab Agr & Livestock Prod Storage, Guiyang 550025, Guizhou, Peoples R China 2.[2]Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China 3.[3]Guizhou Wufufang Food Co Ltd, Guiyang 550018, Guizhou, Peoples R China
推荐引用方式 GB/T 7714	Liu, Na,Zhu, Qiujin,Zeng, Xuefeng,et al. Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period[J],2018,38(3):636-652.
APA	Liu, Na.,Zhu, Qiujin.,Zeng, Xuefeng.,Yang, Bowen.,Liang, Meilian.,...&Zhou, Juan.(2018).Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period.,38(3),636-652.
MLA	Liu, Na,et al."Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period".38.3(2018):636-652.

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