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淮南牛肉汤 被引量:1

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作者 耿秋实
机构地区 安徽
出处 《烹调知识》 2006年第2期20-21,共2页 Cooking Knowledge
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  • 1王希丽,张建丽,何洪巨.GC-MS法测定大蒜中的挥发性物质[J].分析测试学报,2004,23(z1):107-109. 被引量:17
  • 2崔保国,陈联平,陈晶亮.一种和味牛杂的制作方法[P].CN,102038199A.2011-05—04.
  • 3余群力,韩玲,陈骋,等.一种真空冻干牛杂什锦的制备工艺及其砂锅产品[P].cN,103478747A.2014-01-01.
  • 4李正生.一种古法秘制牛杂的方法[P].CN,103652996A.2014-03-26.
  • 5党强.一种风味牛杂制作方法[P].CN,104137994A.2014-11-12.
  • 6LIU F, SONG S, ZHANG X, et al. Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography-mass spectrometry [ J ]. European Food Research and Technology, 2014, 238 (2) : 247 - 257.
  • 7PHAN M G, PHAN T S, KOENIG W A. Terplnen-4-ol- rich essential oil from the fresh rhizomes of zingiber pelli- turn of vietnam [ J ]. Journal of Essential Oil Bearing Plants, 2011, 14(4) : 494 -497.
  • 8DING S, AN K, ZHAO C, et al. Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe) [ J ]. Food and Bioproducts Processing, 2012, 90 ( 3 ) : 515 - 524.
  • 9Mamatha B S, Prakash M, Nagarajan S, et al. Evaluation of the flavor quality of pepper ( Piper nigrum L. ) cultivars by GC-MS, electronic nose and sensory analysis tech- niques[J]. Journal of Sensory Studies, 2008, 23 (4) : 498 -513.
  • 10Mottram D S. The effect of cooking conditions on the for- mation of volatile heterocyclic compounds in pork [ J].Journal of the Science of Food and Agriculture, 1985, 36 (5): 377-382.

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