广式腊肠贮存过程中酸价影响因素研究

[1] Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing. C. Coutron-Gambotti and G. Gandemer. Food Chemistry . 1999

[2] Characteriza-tion of the triacylglycerol lipase activity in three types of rat skeletal muscle. Miller WC,Palmer W K,Arnall DA,et al. Canadian Journal of Physiology and Pharmacology . 1987

[3] The importance of meat enzymes in ripening and flavour generation in dry fer-mented sausages.First results of a European project. Molly K,Demeyer D,Johansson G. Food Chemistry . 1997

[4] 食品生物化学[M]. 华南理工大学出版社 , 宁正祥,赵谋明编著, 2000

[5] 肉类工业手册[M]. 中国轻工业出版社 , 南庆贤主编, 2003

[6] Time-related changes in intramuscular lipids of French dry-cured ham. Solonge Buscailhon,Gandemer G. . 1994

[7] Changes in intramuscular lipids during ripening of Iberian dry-cured ham. Martín L,C6rdoba J J,Ventanas J et al. Meat Science . 1999

[8] Muscle lipolysis phenomena in the processing of dry-cured ham. Motilva M J,Toldra F,Nieto P,et al. Food Chemistry . 1993

[9] Lipolysis in dry-cured ham maturation. Christian S,Bestergaard,et al. Meat Science . 2000

[10] Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Gilles G. Meat Science . 2002

[1] Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing. C. Coutron-Gambotti and G. Gandemer. Food Chemistry . 1999

[2] Characteriza-tion of the triacylglycerol lipase activity in three types of rat skeletal muscle. Miller WC,Palmer W K,Arnall DA,et al. Canadian Journal of Physiology and Pharmacology . 1987

[3] The importance of meat enzymes in ripening and flavour generation in dry fer-mented sausages.First results of a European project. Molly K,Demeyer D,Johansson G. Food Chemistry . 1997

[4] 食品生物化学[M]. 华南理工大学出版社 , 宁正祥,赵谋明编著, 2000

[5] 肉类工业手册[M]. 中国轻工业出版社 , 南庆贤主编, 2003

[6] Time-related changes in intramuscular lipids of French dry-cured ham. Solonge Buscailhon,Gandemer G. . 1994

[7] Changes in intramuscular lipids during ripening of Iberian dry-cured ham. Martín L,C6rdoba J J,Ventanas J et al. Meat Science . 1999

[8] Muscle lipolysis phenomena in the processing of dry-cured ham. Motilva M J,Toldra F,Nieto P,et al. Food Chemistry . 1993

[9] Lipolysis in dry-cured ham maturation. Christian S,Bestergaard,et al. Meat Science . 2000

[10] Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Gilles G. Meat Science . 2002