Abstract：L,a,b,the value for meat color caused by NaNO 2 on the different store condition and factory,is researched comparably.As a result,although in this lab research,NaNO 2 is preserved wrongly,it is still radiant.
冯伟. 亚硝、Vc和异VcNa对蒸煮腌肉色光照稳定性的影响[J]. 肉类研究, 2002, 16(4): 28-30.
Feng Wei. The Influence of Nitrite, Sodium Ascorbic and Erythrobic to the Stabilization of Light of the Color of Steamed Curing meat. Meat Research, 2002, 16(4): 28-30.
2002, Vol. 16 
