Mechanisms through Which High-Pressure Treatment Reduces the Use of Salt in Low-Salt Meat Products and Its Application in Quality Improvement: A Review
HAN Ge, QIN Zeyu, ZHANG Huan, KONG Baohua
FOOD SCIENCE . 2019, (13): 312 -319 .  DOI: 10.7506/spkx1002-6630-20180521-303