1. Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life. Issue 5 (28th March 2020) Authors: Song, Xiao‐yan; Song, Zuo; Liu, Baolin; Guo, Zhi‐yu; Luan, Yuchen Journal: Food science & nutrition Issue: Volume 8:Issue 5(2020) Page Start: 2223 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗