8Berdague J L, Monteil P, Monte1 M C, et al.Effects of starter cultures on the formation of flavour compounds in dry sausage [J]. Meat Science, 1993,35 ( 3 ) :275-287.
9XUE Fei, JIANG Yun Sheng, ZHANG Wen Juan, et al.Effect of Microbial Culture Starters on Free Amino Acid in Rabbit Sausage [C]//Advanced Materials Research, 2013, 781: 1801-1805.
10Kongkiattikajom J.Potential of Fermented Sausage- Associated Lactic Acid Bacteria to Degrade Biogenic Amines During Storage [M].INTECH Open Access Publisher,2013:97-128.