Abstract：The Chinese bacon is the most favorable traditional food in China. But the whole processing of that bacon is seasonal and always in small family workshop, and also has a long production cycle, high cost and unstable product quality. Recently, vacuum curing had applied on the processing of that traditional food, which may improve the traditional production technology.
罗扬；刘成国；陈瑶；王冬冬. 真空腌制技术及其在食品加工中的应用研究[J]. 肉类研究, 2010, 24(6): 31-34.
LUO Yang;LIU Chengguo;CHEN Yao;WANG Dongdong. Application of Vacuum Impregnation on the Processing of Chinese Bacon. Meat Research, 2010, 24(6): 31-34.
2010, Vol. 24 
