7Feng-Sheng Wang.Effects of three preservative Agents on thd shelf life of Vacuum packaged Chinese-style sausage stored at 20℃[J].Meat Science,2000(56):67-71.
8L.G.Zhu,B.Bidner,M.S.Brewer.Po stmortem pH,muscle and refrigerated storage effects on ability of Vacuum-packaged pork to bloom.Joumal of Food Science,2001(66):1230-1235.
9Feng-Sheng Wang.Effects of three preservative Agents on the shelf life of Vacuum packaged Chinese-style sausage stored at 20℃ [ J] .Meat Science,2000,56:67-71.
10L G Zhu, B Bidner, M S Brewer.Postmortem pH, muscle and refrigerated storage effects on ability of Vacuum-packaged pork to bloom[ J ] .Journal of Food Science,2001,66 : 1230-1235.
