超高压技术对低盐肉制品降盐机制及品质改良的研究进展

韩格，秦泽宇，张欢，孔保华

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

食品科学 . 2019, (13): 312 -319 . DOI: 10.7506/spkx1002-6630-20180521-303