[1]夏文水.肉制品加工原理和技术[M].北京:化学工业出版社,2003.4. [2] K Incze.Dry Fermented Sausages.Meat Sci., 49 (1998), pp. S169–S177[3] Leistner L. 发酵性肉制品的前景[J]. 韩魁元, 译. 肉类工业, 1998(4): 30-32.[4]李卫华.食品微生物实验手册[M].中国轻工业出版社,2000:45-50[J].Meat Science,1993,35:229-240[5]李应华; 石晓; 乳酸菌在发酵香肠中的应用[J].试验研究与开发, 2008,29卷9期:178-180[6] Klingberg T.D.,Axelsson L. ,Naterstad K.,et.al. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages [J]. International Journal of Food Microbiology ,2005 ,(105):419-431[7] Luke F-K.Microbiology of Fermented Foods and New York : Elsevier Applied Science Publishers, 1985[8] Moiler J K ,Hinrichsen L L ,Andersen H J. Formation of amino acid (L-Leucine,L-phenylalanine)derived volatile flavor compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meatmodelsystems [J]. Food Microbial,1988.42(1-2):101~117[9]罗庆斌, 何大乾, 尹荣楷, 等. 我国养鹅业现状及发展趋势[J]. 中国家禽, 2006(4): 1-4.[10]王放. 食品营养保健原理及技术[M]. 北京: 中国轻工业出版社, 1997:82-83.[11]李丽娜,于长青,韩玉玺等.鹅肉发酵香肠生产工艺研究[J].肉类研究.2011, 25( 02) 13-16[12]李颖,满永刚,林国峰.低胆固醇发酵鹅肉香肠工艺参数优化[J].农产品加工学报,2011,3:40~47[13]孙鹏,乔俊程,孙先锋,不同因素对油脂中过氧化值测定的影响[J].热带农业工程,2011,35(3):1-3[14]高彦屏; 李咏红;索氏抽提法测定食品脂肪含量[J]. 品牌与标准化.2011,8期:57[15]Oyaizu M.Studies on product of browning reaetion prepared from glucose amine[J].Japanese Journal of Nutrition, 1986,44:307-315.[16]Guo Lei, Wen Ying, Zhang Lin. Optimization of DPPH free radical scavenging activity of ultrasonic-extracted components from Porphyra yezoensis[C].Proceeding of 2010 international conference of natural product and traditional medicine. USA: Scientific and Technical Development Press, 2010: 397-401.[17]王燚.抗氧化肉品发酵剂的筛选及其在羊肉香肠中的应用[D].雅安:四川农业大学,2008.[18]魏艳丽,张坤生,任云霞.香辛料提取物对乳化香肠抗氧化作用的研究[J]. 食品研究与开发. 2010, 31(4)139-142[19]朱丹,牛广财,戴凌燕等.沙果多酚提取及其对香肠抗氧化作用的研究[J].食品工业.2010 ,3期 :18-20[20]Weizheng Sun, Haifeng Zhao, Qiangzhong Zhao.Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities[J].Innovative Food Science and Emerging Technologies ,10 (2009) 558–563 |