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名师说卤水 卤水该怎么运用 被引量:1

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作者 曹靖
出处 《四川烹饪》 2007年第1期79-79,共1页 Sichuan Cuisine
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  • 1张李阳,陆利霞,熊强,王进.盐水鸭生产中老卤成分及风味物质初步分析[J].中国调味品,2007,32(7):62-64. 被引量:14
  • 2丁耐克.食品风味化学[M].北京:中国轻工业出版社,2002:89-95.
  • 3Carrapiso A I, Jurado A, Tim o n M L, et al. Odor- active compounds of Iberian hams with different aroma characteristics[J]. Journal of Agricultural and Food Chemistry,2002,50(22):6453-6458.
  • 4Piggott J R, Schaschke C J. Release cells, breath analysis and in-mouth analysis in flavour research[J]. Biomolecular Engineering,2001,17(4): 129-136.
  • 5Angela J, Carmen G, Maria L T, et al. Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham[J]. Meat Science,2007,75(4):585- 594.
  • 6Roberto B, Daniel F, Javier C, et al. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham[J]. Food Research International,2014,56:226-235.
  • 7Solms J. Taste of amino acids, peptides, and proteins[J]. Journal of Agricultural and Food Chemistry, 1969,17(4):686- 688.
  • 8Nishimura T, Kato H. Taste of free amino acids and peptides[J]. Food reviews international,1988,4(2):175-194.
  • 9Chen D W, Zhang M. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)[J]. Food chemistry,2007,104(3): 1200-1205.
  • 10Linde G A, Junior A L, Faria E V, et al. Taste modification of amino acids and protein hydrolysate by u -cyclodextrin[J]. Food research international,2009,42(7):814-818.

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