发酵香肠的pH值、水分含量与水分活度(Aw)的关系及其对制品贮藏性的影响

谢爱英,张富新,陈颖

Quality of Fermented Sausage during Storage:Relationship of pH, Water Content and Water Activity

食品与发酵工业 . 2004, (11): 143 .