F. S. Wang

Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging.

F. S. Wang, Y. N. Jiang, C. W. Lin, 1995, Meat science.

Effects of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20°C.

F. S. Wang, 2000, Meat science.

Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.

F. S. Wang, 2001, Meat science.