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常食带鱼有益健康 被引量:1

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摘要 带鱼,仿似一条银色“腰带”,紧紧地馋着你,使你增欲、增益、增康健。
作者 吴有瑜
机构地区 广西
出处 《家庭中医药》 2004年第9期57-57,共1页 Family & Traditional Chinese Medicine
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同被引文献23

  • 1杨华,娄永江,莫意平.酶在水产品保鲜中的应用[J].齐鲁渔业,2004,21(10):48-49. 被引量:9
  • 2邓辉萍,林凯,张红宇,陈裕华.肉类中的挥发性盐基氮的自动定氮仪快速测定法[J].职业与健康,2005,21(6):838-839. 被引量:43
  • 3FABRIZIO K A,CUTTER C N. Application of electrolyzed oxidizing water to reduce Listeria mon1ocytogenes on ready-to-eat meats[J].Meat Science,2005,(02):327-333.
  • 4FABRIZIO K A,CUTTER C N. Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork[J].Meat Science,2004,(03):463-468.
  • 5KIURA H,SANO K,MORIMATSU S. Bactericidal activity of electrolyzed acid water from solution containing sodium chloride at low concentration,in comparison with that at high concentration[J].Journal of Microbiological Methods,2002,(03):285-293.doi:10.1016/S0167-7012(01)00385-2.
  • 6OSAFUNE T,EHARA T,ITO T. Electron microscopic studies on bactericidal effects of electrolyzed acidic water on bacteria derived from kando protective equipment[J].ENVIRONMENTAL HEALTH AND PREVENTIVE MEDICINE,2006,(04):206-214.
  • 7NAKAJIMA N,NAKANO T,HARADA F. Evaluation of disinfeetive potential of reactivated free chlorine in pooled tap water by electrolysis[J].Journal of Microbiological Methods,2004,(02):163-173.
  • 8LIAO L B,CHEN W M,XIAO X M. The generation and inactivation mechanism of oxidation-reduction potential of electro-lyzed oxidizing water[J].Journal of Food Engineering,2007,(04):1326-1332.
  • 9KIM C,HUNG Y C,BRCKETT R E. Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens[J].International Journal of Food Microbiology,2000,(2-3):199-207.
  • 10舒留泉;薛长湖;邱春江.溶菌酶与Nisin生物保鲜剂对缢蛏保鲜效果的研究[J]食品科技,2003(11):35-37.

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