Abstract：Physico-chemical changes during ripening of four Chinese-stylef ermenteds ausages,a rei nvestigated.The main results and conclusions are as follows:firstly pH value were decreasing and then ascended,the content of water activity was decreasing,however,the content of amino acid and total nitrogen was increasing.
王令建；李开雄. 发酵香肠成熟过程中理化特性的变化[J]. 肉类研究, 2006, 20(8): 45-47.
Wang Ling-jian;Li Kai-xiong. Studies on hysico-Chemical Changes during the Processing of Fermented Sausage. Meat Research, 2006, 20(8): 45-47.
2006, Vol. 20 
