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Peng Han

Kunming University of Science and Technology

Kunming Yunnan China

Kunming

China

  • Kunming University of Science and Technology

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Preparing of Dry-Cured Meat with Ham Flavor in Short Fermentation Period by Adding Exogenous Enzymes

Number of pages: 21 Posted: 14 Feb 2025
Man Shen, Haolin Tian, Peng Han, Xuejiao Wang, Xiaoyu Yin and Jianxin Cao
Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology and Kunming University of Science and Technology
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Abstract:

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Dry cured meat, Exogenous enzymes, Good quality, Flavor