超高压处理改进卤制牛肚柔脆性研究

[1] 我国肉牛副产品加工利用现状及技术研究[J]. 王琳琳,余群力,曹晖,韩广星,于春起. 农业工程技术(农产品加工业). 2015(06)

[2] 牦牛肉罐头关键工艺参数的研究 [J]. 食品工业科技, 2012, 33 (16) : 319 - 323+376

[3] 超高压处理对肉及肉制品食用品质的影响 [J]. 食品与机械, 2011, 27 (01) : 151 - 154

[4] 市售甲醛浸泡食品的现状和管理对策 [J]. 中国食品卫生杂志, 2001, (01) : 32 - 33

[5] 超高压处理对鸡胸肉腌制效果的研究[D]. 冷雪娇.南京农业大学. 2013

[6] Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet[J] . Ai Tokifuji,Yasuyuki Matsushima,Kenji Hachisuka,Keiko Yoshioka. Meat Science . 2012

[7] The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet[J] . Zbigniew A. Kruk,Hyejeong Yun,David L. Rutley,Eun Jung Lee,Yun Ji Kim,Cheorun Jo. Food Control . 2010 (1)

[8] High pressure and the enzymatic hydrolysis of soybean whey proteins[J] . Food Chemistry . 2003 (4)

[9] [J] . .

[1] 我国肉牛副产品加工利用现状及技术研究[J]. 王琳琳,余群力,曹晖,韩广星,于春起. 农业工程技术(农产品加工业). 2015(06)

[2] 牦牛肉罐头关键工艺参数的研究 [J]. 食品工业科技, 2012, 33 (16) : 319 - 323+376

[3] 超高压处理对肉及肉制品食用品质的影响 [J]. 食品与机械, 2011, 27 (01) : 151 - 154

[4] 市售甲醛浸泡食品的现状和管理对策 [J]. 中国食品卫生杂志, 2001, (01) : 32 - 33

[5] 超高压处理对鸡胸肉腌制效果的研究[D]. 冷雪娇.南京农业大学. 2013

[6] Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet[J] . Ai Tokifuji,Yasuyuki Matsushima,Kenji Hachisuka,Keiko Yoshioka. Meat Science . 2012

[7] The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet[J] . Zbigniew A. Kruk,Hyejeong Yun,David L. Rutley,Eun Jung Lee,Yun Ji Kim,Cheorun Jo. Food Control . 2010 (1)

[8] High pressure and the enzymatic hydrolysis of soybean whey proteins[J] . Food Chemistry . 2003 (4)

[9] [J] . .