1Perunovic M, Cavoski D, Popov-Raljic J,et al. Effect of bloodplama addition on some technological and sensory properties of frankfurters[A]. Proceedings of 37th International Congress of Meat Science and Technology[C].Germany:Kulmbach, 1991.
2Harper J P, Suter D A, Dill C W et al. Effects of heat treatment and protein concentration on the rheology of bovine plasma protein suspensions[J]. Journal of Food Science, 1978, 43: 1204.
3Shahidi F, Rubin L J, Diosady L L, et al. Preparation of thecooked cured-meat pigment, dinitrosyl ferrohemochrome from hemin and sodium nitric oxide[J].Journal of Food Science, 1985, 50: 272-273.