In this paper, the security of low salty dry-cured meat was studied by using low-temperature, compound curing agent, desiccation, vacuum packing and fermenting maturation technology.
采用低温、复合腌制剂、干燥、真空包装、发酵成熟等工艺过程，进行低咸度腌肉制品安全性研究。
Synthesis of epoxy powder coatings low-temperature curing agent and its application;
采用磷酸双氰胺盐作环氧粉末涂料的固化剂、氟化钠作添加剂。
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