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Journal of Food Quality
Volume 2017, Article ID 1701756, 6 pages
https://doi.org/10.1155/2017/1701756
Research Article

Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
3Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
4Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China

Correspondence should be addressed to Fu Ping Zheng; nc.ude.ubtb.ht@pfgnehz and Yuan Liu; nc.ude.utjs@uil_y

Received 21 July 2017; Accepted 11 September 2017; Published 18 October 2017

Academic Editor: Jesús Lozano

Copyright © 2017 Dong Xia et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Dong Xia, Dan Ni Zhang, Shao Ting Gao, et al., “Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies,” Journal of Food Quality, vol. 2017, Article ID 1701756, 6 pages, 2017. https://doi.org/10.1155/2017/1701756.