Effects of pressurization on structure, water distribution, and sensory attributes of cured ham: can pressurization reduce the crucial sodium content? 期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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Effects of pressurization on structure, water distribution, and sensory attributes of cured ham: can pressurization reduce the crucial sodium content?

作者姓名：	Bertram HC Wu Z Straadt IK Aagaard M Aaslyng MD

摘要：
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