Effect of Vacuum Precooling on Water Mobility and Pore Structure of Cooked Pork Ham Injected with Different Levels of Brine Solution
LIAO Caihu, LI Yifei, LUO Danxian, XIE Siyun, ZHONG Ruimin, YU Yigang
FOOD SCIENCE . 2021, (21): 87 -96 .  DOI: 10.7506/spkx1002-6630-20201125-256