Abstract：The optimal technological formula for curing chicken is discussed in this article, meanwhile, some practices of sterilization and antisepsis for stabilizing the quality of product and prolonging the shelflife are carried out.
孙大彬；李湘；刘伟；向岚岚；彭以能. 腌腊肉鸡制品加工工艺及保鲜的探讨[J]. 肉类研究, 2002, 16(2): 22-25.
Sun Dabin. Discussion on the Processing Technology and Preservation for Cured Chicken. Meat Research, 2002, 16(2): 22-25.
2002, Vol. 16 
