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Labuza,T.P.and W,M.Breene,Applications of "Active Pakaging" for improvement of shelf-life and nutritional quality of fresh and extended shelf foods,J,of Food Precessing and Preservation,l3(1989),1:26.
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王卫国,馆一棉铃虫核多角体病毒的形态结构和组织病理学研究,微生物学研究与应用,1989,1:11-13.
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Nip,W.K.and J.H,Moy,Microstructural changes of ice-chilled and cooked freshwater prawn,Macrobraehium rosenbergii,J.of Food Seienee,53(1988),2:319-322.
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Wavie,P.S.and R.I.Sparksman,Burnt Tuna:An ultrastructural study of postmorten changes in muscle of Yellowfin Tuna(Thunnias albacares)caught on Rod and Rell and Southern Bluefin Tuna(Thunnus maccoyii)caught on handline or longline,J.of Food Science,51(1986),5:1122-1128.
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Coleman,C.K.et,al.,Ultrastructure of fresh,airblast and sodium chloride brine frozen uncooked blue crab muscle,J.of Food Scinece,51(1986),6:398-1401.
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