Abstract：The program for R&D of Zhong Hua Sausage is introduced. It is concluded that this shelf-stable meat product can be produced via controlling of CCP, and the shelf-life can be prolonged via spplication of Barrier Technology to the process.
乔晓玲. 耐贮藏肉制品--"中华香肠"加工工艺的研究[J]. 肉类研究, 1999, 13(2): 15-19.
Qiao Xiaoling. A Study on the Processing Technology for a Shelf-stable Meat Product Zhong Hua Sausage. Meat Research, 1999, 13(2): 15-19.
1999, Vol. 13 
