Effect of Low-Sodium Salt on Physico-chemical Properties of Dry-Cured Pork during Processing
ZHANG Lu, ZHANG Ya-wei, HUI Teng, WANG Fu-long, LI Jun-ke, WANG Yuan, GUO Xiu-yun, LIU Biao, PENG Zeng-qi
FOOD SCIENCE . 2014, (17): 77 -82 .  DOI: 10.7506/spkx1002-6630-201417016