| [1] |
刘新,王盛莉,王海滨.蒸肉蒸菜粉的营养及开发进展研究[J].粮食科技与经济,2015,40(2):66.
|
| [2] |
刘立新,王东.我国古烹饪方法:蒸[J].中国食品,2006,15(4):10.
|
| [3] |
吴建文,杨漓,关继华,等.水蒸鸡整鸡贮藏温度的研究[J].肉类工业,2017,10(7):26.
|
| [4] |
PROBST Y.Nutrient values for Australian and overseas chicken meat[J].Nutrition & Food Science,2009,39(6):685.
|
| [5] |
徐幸莲,王虎虎.我国肉鸡加工业科技现状及发展趋势分析[J].食品科学,2010,31(7):1.
|
| [6] |
SKOG K,ENEROTH Å,SVANBERG M.Effects of different cooking methods on the formation of food mutagens in meat[J].International Journal of Food Science & Technology,2003,38(3):313.
|
| [7] |
陈坤杰.关于传统中式禽肉制品的工业化生产[J].食品科学,2003,24(3):150.
|
| [8] |
欧全文,王卫,张崟,等.肉类风味的研究进展[J].食品科技,2012,37(12):107.
|
| [9] |
张同刚,刘敦华,周静.手抓羊肉加工工艺优化及挥发性风味物质检测[J].食品与机械,2014,30(2):192.
|
| [10] |
龙门,门佳丽,詹歌,等.Curdlan协同Alcalase嫩化生鲜调理牛肉工艺优化[J].食品与机械,2016,32(7):171.
|
| [11] |
NURJULIANA M,CHE MAN Y B,MATHASHIMD A K S,et al.Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer[J].Meat Science,2011,88(4):638.
|
| [12] |
孙钦秀,董福家,陈倩,等.应用电子鼻技术检测肉与肉制品的风味和品质[J].食品研究与开发,2015,36(12):123.
|
| [13] |
PERSAUD K C,KHAFFAF S M,PAYNE J S,et al.Sensor array techniques for mimicking the mammalian olfactory system[J].Sensors and Actuators B (Chemical),1996,36(1):267.
|
| [14] |
ZHANG H M,WANG J,TIAN X J,et al.Optimization of sensor array and detection of stored duration of wheat by electronic nose[J].Journal of Food Engineering,2007,82(4):403.
|
| [15] |
TIAN X J,WANG J,CUI S Q.Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors[J].Journal of Food Engineering,2013,119(4):744.
|
| [16] |
贾洪锋,卢一,何江红,等.肉类电子鼻识别模型的建立[J].食品与机械,2011,27(3):96.
|
| [17] |
辛松林,李诚,肖岚,等.基于电子鼻的黑胡椒鸭胸肉调理产品品质评价[J].食品科学,2012,33(8):191.
|
| [18] |
贡慧,史智佳,杨震,等.电子鼻快速检测不同煮制时间的酱牛肉风味[J].肉类研究,2014,28(11):34.
|
| [19] |
霍红.食品感官质量满意体系的模型研究[J].食品科学,2004,25(7):44.
|
| [20] |
张秋会,赵改名,李苗云,等.肉制品的食用品质及其评价[J].肉类研究,2011,5(2):58.
|
| [21] |
陈小芳,王扬,王鼎南,等.饵料类型对乌鳢肉色、肉质和营养成分的影响[J].浙江农业科学,2018,59(8):1421.
|
| [22] |
杨鑫,郑丽敏,杨璐.基于电子鼻的红肠风味评价研究[J].食品科学,2019,40(16):177.
|
| [23] |
AASLYNG M D,VESTERGAARD C,KOCH A G.The effect of salt reduction on sensory quality and microbial growth in hotdog sausages,bacon,ham and salami[J].Meat Science,2014,96(1):47.
|
| [24] |
杨调调,何志勇,秦昉,等.美拉德反应对产品风味品质的影响及其衍生危害物研究进展[J].食品安全质量检测学报,2017,8(3):854.
|
| [25] |
周洋,谷大海,王桂瑛,等.食盐对肉制品脂质氧化影响的研究进展[J].肉类研究,2017,31(10):56.
|
| [26] |
ANDRES A I,CAVA R,MARTIN D,et al.Lipolysis in dry-cured ham:influence of salt content and processing conditions[J].Food Chemistry,2005,90(4):523.
|
| [27] |
ZIELBAUER B I,FRANZ J,VIEZENS B,et al.Physical aspects of meat cooking:time dependent thermal protein denaturation and water loss[J].Food Biophysics,2016,11(1):34.
|
| [28] |
SINGH V P,PATHAK V,VERMA A K.Fermented meat products:organoleptic qualities and biogenic amines-a review[J].American Journal of Food Technology,2012,7(5):278.
|