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| The Process of Low-salt Dry-cured Ham |
| Luo Xiaomiao;Shi Bibo |
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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.
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2007, Vol. 21 
