Effects of Postmortem Chilling Time and Following Freezing of Fresh Pork on Quality of Chinese Sausage
YU Xiao-ling1，LI Xue-bin2，ZHAO Hui1，MA Han-jun1
FOOD SCIENCE . 2010, (7): 109 -113 .  DOI: 10.7506/spkx1002-6300-201007024