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| Studies on the Preservation of cooked and smoked sausage by using three antiseptics |
| Zhang Chunjiang Wang Haiyan Luo xin |
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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.
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2004, Vol. 18 
