Effect of Partial Replacement of NaCl with KCl Combined with High-Temperature Ripening on Color Formation in Dry-Cured Hams
CHEN Wenbin, LI Lianghao, WANG Jian, DAI Zhaoqi, XU Xinglian, ZHANG Jianhao
FOOD SCIENCE . 2017, (17): 77 -84 .  DOI: 10.7506/spkx1002-6630-201717014