块状牛肉发酵特性与工艺优化

[1] Antibiotic resistance in food lactic acid bacteria - a review [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 105 (03) : 281 - 295

[2] Effect of starter culture on proteolytic changes during processing of fermented beef sausages [J]. FOOD CHEMISTRY, 2009, 116 (03) : 731 - 737

[3] 冻干牛肉的工艺条件及其要求 [J]. 农产品加工, 2009, (03) : 75 - 77

[4] 中国传统肉制品发展新思路 [J]. 肉类研究, 2007, (01) : 25 - 27

[5] 中国传统肉制品的现代化 [J]. 食品科学 , 2005, (07) : 247 - 251

[6] 发酵肉制品的研究现状 [J]. 肉类工业, 2004, (06) : 41 - 42

[7] 食品分析[M]. 中国轻工业出版社 , 张水华主编, 2004

[8] 干制牛肉火腿微生物研究进展 [J]. 肉类研究, 2004, (01) : 34 - 35+13

[9] Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage “salchichón” ripened with commercial starter cultures[J] . &nbspMeat Science . 2004 (3)

[10] Characterization of Micrococcaceae isolated from salt used for Spanish dry‐cured ham[J] . M.R.Cordero,J.M.Zumalacárregui. &nbspLetters in Applied Microbiology . 2001 (4)

[1] Antibiotic resistance in food lactic acid bacteria - a review [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 105 (03) : 281 - 295

[2] Effect of starter culture on proteolytic changes during processing of fermented beef sausages [J]. FOOD CHEMISTRY, 2009, 116 (03) : 731 - 737

[3] 冻干牛肉的工艺条件及其要求 [J]. 农产品加工, 2009, (03) : 75 - 77

[4] 中国传统肉制品发展新思路 [J]. 肉类研究, 2007, (01) : 25 - 27

[5] 中国传统肉制品的现代化 [J]. 食品科学 , 2005, (07) : 247 - 251

[6] 发酵肉制品的研究现状 [J]. 肉类工业, 2004, (06) : 41 - 42

[7] 食品分析[M]. 中国轻工业出版社 , 张水华主编, 2004

[8] 干制牛肉火腿微生物研究进展 [J]. 肉类研究, 2004, (01) : 34 - 35+13

[9] Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage “salchichón” ripened with commercial starter cultures[J] . &nbspMeat Science . 2004 (3)

[10] Characterization of Micrococcaceae isolated from salt used for Spanish dry‐cured ham[J] . M.R.Cordero,J.M.Zumalacárregui. &nbspLetters in Applied Microbiology . 2001 (4)