添加木瓜蛋白酶对腊肉风味的影响研究

[1] 低盐腊肉的研制及其贮藏性能的研究 [J]. 食品与发酵工业, 2004, (05) : 131 - 133

[2] 我国传统腌腊肉制品存在的问题及对策 [J]. 肉类研究, 2003, (01) : 3 - 7+15

[3] 宣威火腿挥发性风味成分研究方法初探[D]. 要萍.中国农业大学. 2003

[4] Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractions[J] . D. Ansorena,M.J. Zapelena,I. Astiasarán,J. Bello.Meat Science . 1998 (1)

[5] Effects of salt and temperature on proteolysis during ripening of Iberian ham [J]. MEAT SCIENCE, 1998, 49 (02) : 145 - 153

[6] Dry-cured ham flavour: enzymatic generation and process influence[J] . Fidel Toldrá,Mónica Flores,Yolanda Sanz.Food Chemistry . 1997 (4)

[7] Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages — Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality[J] . Meat Science . 1995 (3)

[1] 低盐腊肉的研制及其贮藏性能的研究 [J]. 食品与发酵工业, 2004, (05) : 131 - 133

[2] 我国传统腌腊肉制品存在的问题及对策 [J]. 肉类研究, 2003, (01) : 3 - 7+15

[3] 宣威火腿挥发性风味成分研究方法初探[D]. 要萍.中国农业大学. 2003

[4] Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractions[J] . D. Ansorena,M.J. Zapelena,I. Astiasarán,J. Bello.Meat Science . 1998 (1)

[5] Effects of salt and temperature on proteolysis during ripening of Iberian ham [J]. MEAT SCIENCE, 1998, 49 (02) : 145 - 153

[6] Dry-cured ham flavour: enzymatic generation and process influence[J] . Fidel Toldrá,Mónica Flores,Yolanda Sanz.Food Chemistry . 1997 (4)

[7] Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages — Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality[J] . Meat Science . 1995 (3)