湘西侗族传统发酵肉的产品特性

[1] Bacteriocins of lactic acid bacteria: their potentials as food bioproservative. Kim W J. Food Reviews International . 1993

[2] Effects of starter cultures on the formation of flavour compounds in dry sausage. Berdague J L,Monteil P,Montel M C,et al. Meat Science . 1993

[3] Starter in the processing of meat products. Hammes W P,Knaut H J. Meat Science . 1994

[4] Behavior of Listeria monocytogenes in meat and its control by a bacteriocinproducing strain of Lactobacillus sake. Schillinger U,Kaya M,Lucke F K. Journal of Applied Bacteriology . 1991

[5] Antibacterial activity of Lactobacillus sake isolated from dry fermented sausages. Sobrino O J,Rodriguez J M,Sanz B. International Journal of Food Microbiology . 1991

[6] The importance of meat enzymes in ripening and flavor generation in dry fermented sausages. Moly K,Demeyer D,Johansson G. Food Chemistry . 1997

[7] Characteristics and applications of pedicins of Pediococcus acidilactic. Ray B. Cell Biology . 1996

[1] Bacteriocins of lactic acid bacteria: their potentials as food bioproservative. Kim W J. Food Reviews International . 1993

[2] Effects of starter cultures on the formation of flavour compounds in dry sausage. Berdague J L,Monteil P,Montel M C,et al. Meat Science . 1993

[3] Starter in the processing of meat products. Hammes W P,Knaut H J. Meat Science . 1994

[4] Behavior of Listeria monocytogenes in meat and its control by a bacteriocinproducing strain of Lactobacillus sake. Schillinger U,Kaya M,Lucke F K. Journal of Applied Bacteriology . 1991

[5] Antibacterial activity of Lactobacillus sake isolated from dry fermented sausages. Sobrino O J,Rodriguez J M,Sanz B. International Journal of Food Microbiology . 1991

[6] The importance of meat enzymes in ripening and flavor generation in dry fermented sausages. Moly K,Demeyer D,Johansson G. Food Chemistry . 1997

[7] Characteristics and applications of pedicins of Pediococcus acidilactic. Ray B. Cell Biology . 1996