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发酵香肠及其生产工艺 被引量:1

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作者 张坤生
出处 《肉禽蛋》 北大核心 1990年第2期20-22,共3页
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  • 1卢士玲,吴桂春,李开雄.发酵肉制品中乳酸菌的分离鉴定技术的研究[J].肉类工业,2005(11):16-21. 被引量:25
  • 2HugasM. , Monfort J M. Bacterial starter cultures formeat fermentation [J]. Food Chemistry, 1997, (59) : 547 - 554
  • 3Everson C. W. , DannerW. E. Improved starter culture for semidry sausage [J]. Food Technology, 1970, (24) : 42-44
  • 4HammesW. P. , KnaufH. J. Starters in the processing of meat products [J]. Meat Science, 1994, (56) : 155 - 168
  • 5HammesW. P. , HertelC. New developments in meat starter cultures [J]. Meat Science, 1999, (49) : 125 -138
  • 6StahnkeL. H. Dried sausages fermented with Staphylococcusxylosusat different temperatures and with different ingredient levels Part. Volatile components [ J ]. Meat Science, 1995, (41): 211 -215
  • 7MontelM. C. , Talon R. Effects of starter cultures on the biochemical characteristics of French dry sausages [ J ]. Meat Science,, 1993, (35) : 229-240
  • 8Cleveland J., Montvile T. J, Nes I. F. eta. 1 Bacteriocins safe, natural antimicrobials for food preservation [ J ]. Intemational Journal of Food Microbiology,2001, (71) : 1 - 20
  • 9Hugas M. , Monfort J M. Bacterial starter cultures formeat fermentation [J]. Food Chemistry, 1997, (59) : 547- 554
  • 10Garriga M. , HugasT. , Aymerich, etal Bacteriocinogenic activity of lactobacilli from fermented sausages [ J ]. J Appl Bacteriology, 1993, (75) : 142 - 148

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