Abstract：Using three antiseptics in cooked and smoked sausage, two regression equations were established by applying saturation D - optimum design in which X1 is equivalent to code value of sodium lactate, X2 is equivalent to code value of chitosan oligomer, X3 is equivalent to code value of nisin, Y is equivalent to TVBN and Z is equivalent to Logarithms value of CFU.
张春江；王海燕；罗欣. 熏煮香肠保鲜剂配比的优选研究[J]. 肉类研究, 2004, 18(2): 25-27.
Zhang Chunjiang Wang Haiyan Luo xin. Studies on the Preservation of cooked and smoked sausage by using three antiseptics. Meat Research, 2004, 18(2): 25-27.
2004, Vol. 18 
