超声协同酵母提取物和海藻糖减盐腌制对猪肉传质动力学和品质特性的影响
张晓铭,吕延池,尚磊,孙敬仪,许玉娟,李聪,周辉,徐宝才
Effects of Ultrasonic-Assisted Application of Yeast Extract and Trehalose on Mass Transfer Kinetics and Quality Characteristics during Low-Salt Curing of Pork
ZHANG Xiaoming, LÜ Yanchi, SHANG Lei, SUN Jingyi, XU Yujuan, LI Cong, ZHOU Hui, XU Baocai
食品科学
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2025, (14): 248
-232
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DOI: 10.7506/spkx1002-6630-20241212-092