部分KCl替代NaCl对强化高温成熟工艺干腌火腿肌肉色泽形成的影响

陈文彬，黎良浩，王健，戴照琪，徐幸莲，章建浩

Effect of Partial Replacement of NaCl with KCl Combined with High-Temperature Ripening on Color Formation in Dry-Cured Hams

CHEN Wenbin, LI Lianghao, WANG Jian, DAI Zhaoqi, XU Xinglian, ZHANG Jianhao

食品科学 . 2017, (17): 77 -84 . DOI: 10.7506/spkx1002-6630-201717014