传统发酵食品产香酵母菌的筛选及其发酵产香特性研究

[1] 腊鱼产香酵母菌的筛选及其发酵产香特性初步研究 [J]. 食品工业科技, 2011, 32 (12) : 213 - 217

[2] 一种新型萨拉米的研制 [J]. 肉类工业, 2010, (11) : 24 - 26

[3] 自然发酵风干肠中酵母菌生产性能的研究 [J]. 食品科技, 2010, 35 (10) : 27 - 31

[4] 酵母分离株分子鉴定及其挥发性香气成分检测分析 [J]. 食品与发酵工业, 2010, 36 (02) : 44 - 48

[5] 萨拉米干发酵香肠的生产工艺 [J]. 肉类工业, 2009, (01) : 8 - 9

[6] 发酵肉制品中乳酸菌的分离鉴定及菌种性能的研究 [J]. 食品研究与开发, 2008, (12) : 23 - 26

[7] The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami[J] . Margit Dall Aaslyng,Christian Vestergaard,Anette Granly Koch.Meat Science . 2013

[8] Bioelectrochemical detection of L-lactate respiration using genetically modified Hansenula polymorpha yeast cells overexpressing flavocytochrome b 2[J] . Halyna Shkil,Leonard Stoica,Kostyantyn Dmytruk,Oleh Smutok,Mykhailo Gonchar,Andriy Sibirny,Wolfgang Schuhmann.Bioelectrochemistry . 2009 (1)

[9] The population change of yeasts in commercial salami [J]. FOOD MICROBIOLOGY, 2000, 17 (04) : 429 - 438

[10] Study on volatile components in salami by reverse carrier gas headspace gas chromatography–mass spectrometry 1 Presented at the 5th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers, Bruges, 11–13 February, 1998. 1[J] . G Procida,L.S Conte,S Fiorasi,G Comi,L.Gabrielli Favretto.Journal of Chromatography A . 1999 (1)

[1] 腊鱼产香酵母菌的筛选及其发酵产香特性初步研究 [J]. 食品工业科技, 2011, 32 (12) : 213 - 217

[2] 一种新型萨拉米的研制 [J]. 肉类工业, 2010, (11) : 24 - 26

[3] 自然发酵风干肠中酵母菌生产性能的研究 [J]. 食品科技, 2010, 35 (10) : 27 - 31

[4] 酵母分离株分子鉴定及其挥发性香气成分检测分析 [J]. 食品与发酵工业, 2010, 36 (02) : 44 - 48

[5] 萨拉米干发酵香肠的生产工艺 [J]. 肉类工业, 2009, (01) : 8 - 9

[6] 发酵肉制品中乳酸菌的分离鉴定及菌种性能的研究 [J]. 食品研究与开发, 2008, (12) : 23 - 26

[7] The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami[J] . Margit Dall Aaslyng,Christian Vestergaard,Anette Granly Koch.Meat Science . 2013

[8] Bioelectrochemical detection of L-lactate respiration using genetically modified Hansenula polymorpha yeast cells overexpressing flavocytochrome b 2[J] . Halyna Shkil,Leonard Stoica,Kostyantyn Dmytruk,Oleh Smutok,Mykhailo Gonchar,Andriy Sibirny,Wolfgang Schuhmann.Bioelectrochemistry . 2009 (1)

[9] The population change of yeasts in commercial salami [J]. FOOD MICROBIOLOGY, 2000, 17 (04) : 429 - 438

[10] Study on volatile components in salami by reverse carrier gas headspace gas chromatography–mass spectrometry 1 Presented at the 5th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers, Bruges, 11–13 February, 1998. 1[J] . G Procida,L.S Conte,S Fiorasi,G Comi,L.Gabrielli Favretto.Journal of Chromatography A . 1999 (1)