“Salami”之名考
The Textual Criticism on the Name of "Salami"
摘要
学界对闻名世界的意大利香肠“Salami”之名存在误读,在此提出见解,期待商榷。
出处
《肉类研究》
2010年第12期2-2,共1页
Meat Research
参考文献7
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二级参考文献8
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1Comi G., Iacumin L., Rantsiou K., et al. Characterisation of naturally fermented sausages produced in the North East of Italy[J]. Meat Science, 2005, 69: 381-392.
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2Demeyer D. Chapter 20: Meat fermentation: Principles and applications. In: Hui Y. H., Meunier- Goddik L., Hansen A. S., et al. ed. Handbook of Food & Beverage Fermentation Technology[M]. New York: Marcel Decker Inc.. 2004: 353-368.
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3Pederson C.S. Microbiology of Food Fermentation. 2nd ed. Westport, Connecticut: The AVI Publishing Company Inc., 1979: 212.
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4Talon R. Chapter 23: Dry fermented sausages. In: Hui Y. H, Meunier-Goddik L., Hansen A. S., et al. ed. Handbook of Food & Beverage Fermentation Technology[M]. New York: Marcel Decker Inc.. 2004: 397-416.
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6Hughes M.C. Characterization of proteolysis during the ripening of semi-dry fermented sausages[J]. Meat Science, 2001 , 62: 205-216.
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7Marcos B., Aymerich T., Guardia M. D., et al. Assessment of high hydrostatic pressure starter culture on the quality properties of low-acid fermented sausages. Meat Science, 2007, 76: 46-53.
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8Greene B.E., & Cumuze T.H. Relationship between the TBA numbers and in-experienced panelists assessments of oxidized flavor in cooked beef. Journal of food science, 1981, 47: 52.
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