Progress in Processing Technologies for Low-Salt Dry-Cured Meat Products and Understanding Their Principles
WANG Dong, ZHANG Qi, CHEN Yufeng, KE Zhigang, DING Yuting, ZHOU Xuxia
(1. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; 2. Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; 3. National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
WANG Dong, ZHANG Qi, CHEN Yufeng, KE Zhigang, DING Yuting, ZHOU Xuxia. Progress in Processing Technologies for Low-Salt Dry-Cured Meat Products and Understanding Their Principles[J]. FOOD SCIENCE, 2022, 43(7): 222-231.