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调味鱼干片的制作技术(四) 被引量:2

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出处 《渔业致富指南》 2004年第7期55-56,共2页 Fishery Guide to be Rich
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  • 1迟淑艳,周歧存,杨奇慧,董晓慧.罗非鱼营养研究进展[J].饲料研究,2004,27(9):9-14. 被引量:8
  • 2毕士川,蔡友琼,于慧娟,高丹枫,石建高,陈锦亚.智利竹荚鱼休闲食品的研制与生产[J].食品与发酵工业,2004,30(11):42-45. 被引量:11
  • 3Yoshiwa T, Morimoto K, Sokaogon K, et al. Volatile compounds of fishy odor in sardine by simultaneous distillation and extraction under reduced pressure [ J ] .Nippon Suisan Gakkaishi, 1997,63 ( 2 ) : 222-230.
  • 4Harry T Lawless,Hildegarde Heymann.食品感官评价原理与技术[M].王栋,李崎,等译.北京:中国轻工业出版社,2001:6.
  • 5Fukami K,Funatsu Y,Kwasaki K,et al.Improvement of fish-sauce (Moromi) made from frigate mackere[J].Journal Of Food Science,2004,69(2):45~49
  • 6Fukami K,Satomi M,Funatsu Y,et al.Characterization and distribution of Staphylococcus sp.implicated for improvement of fish sauce odor[J].Fisheries Science,2004,70(5):916~923
  • 7Santos G V,Da Cunha Veloso M C,De Paula Pereira P A,et al.Fish off-flavor analysis by headspace and off-line purgeand-trap followed by HRGC-MS[J].American Laboratory,2001,33(24):28~30
  • 8Yoshiwa T,Morimoto K,Sokamoto K,et al.Volatile compounds of fishy odor in sardine by simultaneous distillation and extraction under reduced pressure[J].Nippon Suisan Gakkaishi,1997,63(2):222~230
  • 9张勇,韩文让.环状糊精脱除羊,鱼肉腥味的初步研究[J].中国畜产与食品,1997,4(1):3-4. 被引量:13
  • 10吴少福,侯英梅.风味黄鳝软罐头的研究[J].食品科技,1998,23(2):32-34. 被引量:6

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