Abstract：The dry-cured ham tastes specially and be-ing subjected to the consumer favor deeply,but the high-salt of traditional dry-curedham is disadvantage to our healthy.This textsets out from the mature mechanism of theham,overview current research of low-saltdry-cured ham,point out the problem that shouldnotice in the low-salt dry-cured ham processes.
罗晓妙；史碧波. 低盐干腌火腿的加工[J]. 肉类研究, 2007, 21(1): 13-15 https://doi.org/10.7506/rlyj1001-8123-200701003
Luo Xiaomiao;Shi Bibo. The Process of Low-salt Dry-cured Ham. Meat Research, 2007, 21(1): 13-15 https://doi.org/10.7506/rlyj1001-8123-200701003
2007, Vol. 21 
