Abstract：The experiments were performed in order to study theinfluence of Shafu Dried Meat by microwave treatment. The results showed that the stability of Shafu can be improved by use of mi crowave,butthe improvement depends on a lot offactors ,such as packing method ,treatmenttime,etc.
王卫； 郭晓强；. 微波处理对“萨夫”肉干可贮性的影响[J]. 肉类研究, 1999, 13(4): 25-27.
Wang Wei Guo Xiaoqiang. The Influence of Microwave Treatment on the Stability of Shafu Dried Meat. Meat Research, 1999, 13(4): 25-27.
1999, Vol. 13 
