Optimization of Salting of Lamb Meat under Pulsed Vacuum Pressure by Response Surface Methodology
XU Weiwei1,2, WANG Zhenyu1, NI Na1, TIAN Jianwen2,3, ZHANG Dequan1,*
FOOD SCIENCE . 2015, (14): 29 -33 .  DOI: 10.7506/spkx1002-6630-201514006