鸭腿减盐滚揉腌制过程中的传质动力学

匡威，安亮，徐军，王海滨，周晓荣，陈季旺，胥伟，廖鄂，陈功明，任广才

Influence of Partial Sodium Chloride Replacement with Potassium Chloride on the Mass Transfer Kinetics of Duck Thigh Meat during Salting with Vacuum Tumbling

KUANG Wei, AN Liang, XU Jun, WANG Haibin, ZHOU Xiaorong, CHEN Jiwang, XU Wei, LIAO E, CHEN Gongming, REN Guangcai

食品科学 . 2019, (23): 1 -7 . DOI: 10.7506/spkx1002-6630-20190318-213