4P, engel Z. Aluminium cycling in the soil-plant-animal- human continuum [J]. Biometals, 2004, (17) : 669~689.
5GB/T5009.182-2003面制食品中铝的测定[s].北京:中国标准出版社,2004.
6Kotwaliwale N, Bakane P, Verma A. Changes in textural and optical properties of oyster mushroom during hot air drying [J]. Journal of Food Engineering ,2007,78 (4) : 1207-1211.
7Somboonpanyakul P, B arbut S, Jantawat P, et al.Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate[J] .Food Science and Technology ,2007 (40) : 498-504.
8Sofos N J. Use of phosphates in low- sodium meat products [J].Food Technology, 1986 (40) :53-63.
9Benjakul S, Visessanguan W,Aewsiri T,et al.Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate [J] .Food Chemistry ,2007,102( 1 ) :295-301.
