Progress in Processing Technologies for Low-Salt Dry-Cured Meat Products and Understanding Their Principles
WANG Dong, ZHANG Qi, CHEN Yufeng, KE Zhigang, DING Yuting, ZHOU Xuxia
FOOD SCIENCE . 2022, (7): 222 -231 .  DOI: 10.7506/spkx1002-6630-20210123-256