高压对鸭胸肉腌渍速度与品质的影响

张爽1，张文成1,*,薛秀恒1，王珏2，宋宗庆3，李春保3

Effect of High Pressure Treatment on Salt Pickling Speed and Quality of Duck Breast Meat

ZHANG Shuang1，ZHANG Wen-cheng1,*，XUE Xiu-heng1，WANG Jue2，SONG Zong-qing3，LI Chun-bao3

食品科学 . 2009, (19): 117 -119 . DOI: 10.7506/spkx1002-6630-200919025