期刊文献+

对真空包装切片三文治火腿优化切片颜色、延长保质期的尝试 被引量:1

Attempt of optimizing the slice color of vacuum packaged sandwich ham and prollonging its shelf life
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作者 郭绍清
出处 《食品科技》 CAS 北大核心 2002年第1期30-32,共3页 Food Science and Technology
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  • 1周理红,许梓荣.肌肤的研究进展[J].畜牧兽医科技信息,2002,4(11):8-11. 被引量:5
  • 2白凤霞,孔保华,戴瑞彤.肉类颜色的影响因素研究[J].肉类研究,2008,22(4):15-19. 被引量:18
  • 3王永辉,马俪珍.肌肉颜色变化的机理及其控制方法初探[J].肉类工业,2006(4):18-21. 被引量:50
  • 4茅林春,段道富,许勇泉,阙斐.茶多酚对微冻鲫鱼的保鲜作用[J].中国食品学报,2006,6(4):106-110. 被引量:53
  • 5Lauritzsen K,Akse L,Johansen A,et al. Physical and quality attributes of salted cod (Gadus morhua L. ) as affected by the state of rigor and freezing prior to salting[J]. Food Research International, 2004,37 (7) : 677-688.
  • 6Chaijan M, Benjakul S, Visessanguan W, et al. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage [J]. Food Chemistry, 2006,99 ( 1 ) : 83-91.
  • 7Chaijan M,Benjakul S,Visessanguan W,et al. Changes of pigments and color in sardine(Sardinella gibbosa) and mackerel (RastreUiger kanagurta) muscle during iced storage[J]. Food Chemistry, 2005,93 (4) : 607-617.
  • 8Maneini R A, M C Hunt. Current research in meat color[J]. Meat Science, 2005,71 ( 1 ) : 100-121.
  • 9Aubourg S P, Pifieiro C, Gallardo J M, et al. Biochemicalchanges and quality loss during chilled storage of farmed turbot (Psetta maxima) [J]. Food Chemistry, 2005,90 (3) :445-452.
  • 10Espe M,Ruohonen K,Bjornevik M,et al. Interactions between ice storage time, collagen composition, gaping and textural properties in farmed salmon muscle harvested at different times of the year[J]. Aquacuhure,2004,240(4) :489-504.

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