低钠盐对干腌肉制品加工过程中理化特性的影响
张 露,张雅玮,惠 腾,王复龙,李君珂,王 园,郭秀云,刘 彪,彭增起
Effect of Low-Sodium Salt on Physico-chemical Properties of Dry-Cured Pork during Processing
ZHANG Lu, ZHANG Ya-wei, HUI Teng, WANG Fu-long, LI Jun-ke, WANG Yuan, GUO Xiu-yun, LIU Biao, PENG Zeng-qi
食品科学 . 2014, (17): 77 -82 .  DOI: 10.7506/spkx1002-6630-201417016