由猪血液制备的亚硝基血红蛋白对红肠品质影响的研究

施春权，孔保华*

Effect of Nitrosohemoglobin Made from Porcine Blood on Quality of Red Sausage

SHI Chun-quan，KONG Bao-hua*

食品科学 . 2009, (1): 80 -85 . DOI: 10.7506/spkx1002-6630-200901019