CHANGES IN NON-PROTEIN NITROGEN-COMPOUNDS DURING DRY SAUSAGE RIPENING

被引：125

作者：

DIERICK, N ^{[1
]}

VANDEKERCKHOVE, P ^{[1
]}

DEMEYER, D ^{[1
]}

机构：

[1] RIJKS UNIV GHENT, LAB VOEDING & HYG, BOSSTRAAT 1, 9230 MELLE, BELGIUM

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02880.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：301 / 304

页数：4

共 24 条

[1] CANTONI C, 1967, 13 P M EUR M RES WOR
[2] CONWAY EJ, 1962, MICRODIFFUSION ANALY
[3] Dahl O., 1970, Fleischwirtschaft, V50, P806
[4] DEKETELA.A, 1974, J FOOD SCI, V39, P297
[5] SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING
DEMEYER, D
HOOZEE, J
MESDOM, H
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 293 - 296
[6] HILL IR, 1970, RES VET SCI, V11, P320
[7] KORMENDY L, 1962, FLEISCHWIRTSCHAFT, V42, P774
[8] Langner H. J., 1972, Fleischwirtschaft, V52, P1299
[9] Langner H. J., 1969, Fleischwirtschaft, V49, P1475
[10] WATER-SOLUBLE FLAVOR AND ODOR PRECURSORS OF MEAT .3. CHANGES IN NUCLEOTIDES, TOTAL NUCLEOSIDES AND BASES OF BEEF, PORK AND LAMB DURING HEATING
MACY, RL
NAUMANN, HD
BAILEY, ME
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (01) : 78 - &