以不同比例KCl替代NaCl制备低盐腊肉其理化及品质特征的变化
甘潇, 李洪军, 贺稚非
Effect of partial replacement of NaCl with KCl on physicochemical and qualitycharacteristics of Chinese bacon in processing
GAN Xiao, LI Hongjun, HE Zhifei
食品与发酵工业
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2020, (9): 176
-184
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DOI: 10.13995/j.cnki.11-1802/ts.023166
