Abstract：The optimum extraction conditions of marrow extract were determined byorthogonal design test using fresh swine bone. It was found that the optimum extractionconditions were pressure 3kg/cm￣2.2hours and water volume 2 times bone weight. The extractionrate can reach 11%under these conditions and the health food are manufactured.
丛恕增；. 国外香肠香辛料配方组成分析[J]. 肉类研究, 1995, 9(4): 42-44.
Yan Yamei;Lu Changrun;Mu Yinghui(Department of Chemistry.Qingdao University.Qingdao 266071). A Study on the extraction method Of Marrow extract. Meat Research, 1995, 9(4): 42-44.
1995, Vol. 9 
