KCl部分替代NaCl腌制对干腌肉制品蛋白质水解和感官品质的影响

吴海舟，张迎阳，黎良浩，唐静，赵见营，阮贵萍，章建浩*

Influence of Potassium Chloride as Partial Substitute for Sodium Chloride on Proteolysis and Sensory Properties of Dry-Cured Meat Products

WU Hai-zhou, ZHANG Ying-yang, LI Liang-hao, TANG Jing, ZHAO Jian-ying, RUAN Gui-ping, ZHANG Jian-hao*

食品科学 . 2014, (1): 39 -43 . DOI: 10.7506/spkx1002-6630-201401008