CHANGES IN SEVERAL CONSTITUENTS DURING THE RIPENING OF CHORIZO - A SPANISH DRY SAUSAGE

被引：59

作者：

LOIS, AL ^{[1
]}

GUTIERREZ, LM ^{[1
]}

ZUMALACARREGUI, JM ^{[1
]}

LOPEZ, A ^{[1
]}

机构：

[1] UNIV LEON,DEPT HIGIENE & MICROBIOL ALIMENTOS,LEON,SPAIN

来源：

MEAT SCIENCE | 1987年 / 19卷 / 03期

关键词：

D O I：

10.1016/0309-1740(87)90054-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：169 / 177

页数：9

共 27 条

[1] CURED COLOR DEVELOPMENT DURING FERMENTED SAUSAGE PROCESSING [J].

ACTON, JC ;

DICK, RL .

JOURNAL OF FOOD SCIENCE, 1977, 42 (04) :895-&

[2] UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGE [J].

ACTON, JC ;

DICK, RL ;

NORRIS, EL .

JOURNAL OF FOOD SCIENCE, 1977, 42 (01) :174-178

[3]

ACTON JC, 1977, 30TH P ANN REC MEAT, P49

[4]

Cantoni C., 1973, Industrie Alimentari, V12, P87

[5]

DEKETELA.A, 1974, J FOOD SCI, V39, P297

[6] SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING [J].

DEMEYER, D ;

HOOZEE, J ;

MESDOM, H .

JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :293-296

[7]

Demeyer D I, 1979, Meat Sci, V3, P161, DOI 10.1016/0309-1740(79)90033-0

[8] CHANGES IN NON-PROTEIN NITROGEN-COMPOUNDS DURING DRY SAUSAGE RIPENING [J].

DIERICK, N ;

VANDEKERCKHOVE, P ;

DEMEYER, D .

JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :301-304

[9] COLORIMETRIC METHOD FOR DETERMINATION OF SUGARS AND RELATED SUBSTANCES [J].

DUBOIS, M ;

GILLES, KA ;

HAMILTON, JK ;

REBERS, PA ;

SMITH, F .

ANALYTICAL CHEMISTRY, 1956, 28 (03) :350-356

[10]

HORNSEY HC, 1956, J SCI FOOD AGR, V7, P354

← 1 2 3 →