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江东区菜市场熟肉制品中甲醛、亚硝酸盐含量调查 被引量:1

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作者 郑浩 陈建军
出处 《预防医学文献信息》 2002年第2期229-230,共2页 Liferatue and Information On Preventine Medicine
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  • 1王树庆,苏蕾.食品中甲醛的含量与控制[J].食品工业科技,2004,25(11):137-138. 被引量:21
  • 2杜雅南,史春云,冯波.腌腊肉制品亚硝酸盐残留量的检验与分析[J].肉类工业,2004(11):38-40. 被引量:20
  • 3GB/T5009.37-2003.食用植物油卫生标准的分析方法[S]
  • 4Kung H F,Tsai Y H,Wei C I. Histamine and other biogenic amines and histamine-forming bacteria in miso products[J]. Food Chemistry, 2007,101 ( 1 ) : 351-356.
  • 5Armagan O. A review:Current analytical methods for the determination of" biogenic amines in foods[J]. Food Chemistry, 2007,4(103) : 1475-1486.
  • 6Lu S L,Xu X L,Shu R H,ct a/. Characterization of biogenic amines and factors influencing their fomlation in traditional Chinese sausages[J]. Journal of Food Science, 2010,75(6) : 366- 372.
  • 7Moreno-Arribas V, Torlois S, Joyeux A, et al. Isolation, properties and behaviour of tyramine-producing lactic acid bacteria[J]. Journal of Applied Microbiology, 2000,88 : 584-593.
  • 8Costantini A,Cersonsimo M,Prete V D,et al. Production ofbiogenic amines by lactic acid bacteria:screening by PCR, thin - layer chromatography , and high - performance liquid chromatography of strains isolated from wine and must[J]. Journal of Food Protection, 2006,69 : 391-396.
  • 9Cui X J,Fang G Z,Jiang L Q,et a!. Kinetic spectrophotometric method for rapid determination of trace formaldehyde in foods[J]. Analytica Chimica Acta, 2007,590(2) : 253-259.
  • 10ZanaMi E,Ghidini S,Battaglia A,et al. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants[J]. Meat Science,2004,66: 415-423.

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