期刊文献+

“Salami”之名考

The Textual Criticism on the Name of "Salami"
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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。
作者 张子平
出处 《肉类研究》 2010年第12期2-2,共1页 Meat Research
  • 相关文献

参考文献7

  • 1Pederson C.S. Microbiology of Food Fermentation. 2^nd Edition. The AVI Publishing Company Inc.,1979.
  • 2Erichsen I. Fermented Fish and Meat Products. Food Microbiology. ISBN 0125896700.1983.
  • 3Kalman Incze. Raw Fermented and Dried Meat Products[J].Fleischwirtschaft. 1992,72(1),pp58-62.
  • 4耿玲,马长伟,徐衍胜,林祖松,吕志华,龚勇生,张应辉.米兰萨拉米的制作及产品品质变化研究[J].肉类研究,2010,24(5):28-31. 被引量:3
  • 5Merriam-Webster's Geographical Dictionary. 3^rd Edition. 2001. p296.
  • 6[前苏联]M.H.鲍特文尼克,等.编著,黄鸿森温乃铮,译.《神话词典》.商务印书馆北京1985年.p301.
  • 7Lothar Leistner. Allgemeines iiber Rohwurst [J]. Fleischwirtschaft. 1986, 66 (3), pp290-300.

二级参考文献8

  • 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.
  • 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.
  • 3Pederson C.S. Microbiology of Food Fermentation. 2nd ed. Westport, Connecticut: The AVI Publishing Company Inc., 1979: 212.
  • 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.
  • 5Campbell-Platt G., Cook P.E., ed. Fenmented Meats[M]. London: Blackie Academic & Professional, 1995: 46-47.
  • 6Hughes M.C. Characterization of proteolysis during the ripening of semi-dry fermented sausages[J]. Meat Science, 2001 , 62: 205-216.
  • 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.
  • 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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