5HULL GLJ, WOODSIDE JV, AMES JM, et al. N'- (carboxymethyl) ly- sine content of foods commonly consumed in a Westem style diet [J]. Food Chem,2012, 131 (1) : 170-174.
6COVACI A, RYAN J J, SCHEPENS P. Patterns of PCBs and PCDD/ PCDFs in chicken and pork fat following a Belgian food contamination incident[J]. Chemosphere, 2002,47 (2) : 207-217.
7NTZIMANI AG, GIATRAKOU VI, SAWAIDIS IN. Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano of on semi cooked coated chicken meat stored in vacuum packages at 4℃: Mi- crobiological and sensory evaluation[J]. Innov Food Sci Emerg Tecimoi, 2010, 11 (1) : 187-196.
8NAKAMURA R, NAKAMURA R, NAKANO M, et al. Allergenicity study of EGFP-transgenic chicken meat by serological and 2D-DIGE analysis[J]. Food Chem Toxieoi, 2010, 48 (5) : 1302-1310.
9BARBIN D, ELMASRY G, SUN DW, et ak Near-infTared hyperspectral imaging for grading and classification of pork[J]. Meat Sei,2012,90 (1) : 259-268.
10MARAGKOUDAKIS P A, MOUNTZOURIS K C, PSYRRAS D, and et al. Functional properties of novel protective lactic acid bacteria and ap- plication in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis[J]. Int J Food Microhioi, 2009, 130 (3) : 219-226.