|
|
更新时间 2008-7-21 16:16:42 点击数:  |
|
|
|
n in meat and meat products: a review[J]. Food chem., 1998, 62(4): 415-424.
[9] Drumm T D, Spanier A M. Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage. Journal of Agriculture and Food Chemistry, 1991, 39(2): 336-343.
[ 10 ] Seik T J, Albin I IA , Lindsay R C. Comparison of flavor thresholds of aliphatic lactones with those of fatty acids, estes, aldehydes, alcohol-sandketones[ J ]. J. Dairy Sci. , 1971, 54 (1) : 1~4.
[11] CASSER , U , GROSCH W. Primary odorants of chicken broth[J ] . Z Lebensm Unters Forsch , 1990 ,190:
3-8.
[12] Heath H. Flavor and its study [M]. AVI publishing Co, Westport, CT, 71-111.
[13] Cha Y. Volatile flavor components in snow crab cooker effluent and effluent concentrate [J]. J Food Sci, 1992,
58:525-530.
[14] Josephson D. Enzymic hydroperoxide initiated effects in fresh fish [J]. J Food Sci, 1985, 52: 596-600.
Study on the volatile compounds of cultivated Sciaenops
ocellatus muscle
Wang Yijuan,Lou Yongjiang
Faculty of Life Science and Biotechnology,Ningbo University,Ningbo(315211)
[15]免费论文网
上一页 [1] [2]
返回栏目页:渔业论文论文