@article{HAN Ge:312, author = {[HAN Ge, QIN Zeyu, ZHANG Huan, KONG Baohua]}, title = {Mechanisms through Which High-Pressure Treatment Reduces the Use of Salt in Low-Salt Meat Products and Its Application in Quality Improvement: A Review}, publisher = {FOOD SCIENCE}, year = {2019}, journal = {FOOD SCIENCE}, volume = {40}, number = {13}, eid = {312}, pages = {312-319}, keywords = {low-salt meat products; ultra high-pressure technology; salt content; muscle protein; quality improvement}, doi = https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20180521-303 }