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Author: Laping He
2 Articles are founded.
Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period
Korean J Food Sci Anim Resour 2018;38(3):636-652.
https://doi.org/10.5851/kosfa.2018.38.3.636
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https://doi.org/10.5851/kosfa.2018.38.3.636
Screening of Cholesterol-lowering Bifidobacterium from Guizhou Xiang Pigs, and Evaluation of Its Tolerance to Oxygen, Acid, and Bile
Korean J Food Sci Anim Resour 2016;36(1):37-43.
https://doi.org/10.5851/kosfa.2016.36.1.37
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https://doi.org/10.5851/kosfa.2016.36.1.37