Effect of Low-Sodium Salt Mixtures on the Quality of Salt-Baked Chicken during Storage
ZHANG Jie, FENG Meiqin, ZHANG Yiwen, HAN Minyi, SUN Jian
(1. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 210038, China; 3. Wens Foodstuff Group Co., Ltd., Yunfu 527400, China)
ZHANG Jie, FENG Meiqin, ZHANG Yiwen, HAN Minyi, SUN Jian. Effect of Low-Sodium Salt Mixtures on the Quality of Salt-Baked Chicken during Storage[J]. FOOD SCIENCE, 2022, 43(19): 241-248.