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 Wysłany: Sob 18:33, 12 Lut 2011 Temat postu: tory burch reva Traditional processing of Jinhua h |
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,tory burch reva
Traditional processing of Jinhua ham lipid oxidation and correlation of decomposition
oodChemistry ,1999,64:95-101. VestergaardCS, SchivazappaC, VirgiliR. Lipolysisindry-curedhammaturation [J]. MeatScience, 2000,55:1 ~ 5. DuM, AhnD. VolatilesubstancesofChinesetraditionalJinhuahamandcantonesesausage [J]. FoodChemistryandToxicology, 2001,66:827 ~ 831. FolchJ, LeesM, StanleyGHS. Asilmplemethodforisolationandpurificationoftotallipidsfromanimaltissues [J]. JBiologyChemis-try, 1957,226:487 ~ 509. GarciaRJA. GibeaJ, DiazI. Determinationofneutrallipidsfromsubcutaneousfatofcuredhambycapillarygaschromatographyandliq-uidchromatography [J]. JournalofChromatographyA ,1994,667:225-233. KleinRA. Thedetectionofoxidationinliposomepreparations [J]. BiochemistryBiophysicsActa ,1970,210:486-489. SalihAM. SmithDM. PriceJF, eta1. Modifiedextraction2-thiobarbituricacidmethodformeasuringlipidoxidationinpoultry [J]. PoultryScience, 1987,66:1483 ~ 1488. Sun group. Lipid oxidation of meat products: Determination of thiobarbituric acid test of aldehydes [J]. Food Science, 2002,23 ( :331-334. FloresM, GrimmCC, Toldr6F, eta1. CorrelationsofsensoryandvolatilecompoundsofSpanish JournalofAgncultureandFoodChemistry, 1997,45:2178 ~ 2186. MartinL,timberland boots, CordobaJJ, VentanasJ, eta1. ChangesinintramuscularlipidsduringripeningofIberianham [J]. MeatScience ,1999,51:129-134. SabioE, Vidal-Arag6nMC,tory burch sale, BernalteMJ, eta1. Volatilecompoundspresentinsixtypesofdry-curedhamfromsouthEuropeancountries [J]. FoodChemistry ,UGG ブーツ,1998,61:493-503. Zhang Jian Hao, Guang-Hong Zhou, Zhu Jianhui, et al. Traditional processing of Jinhua ham free amino acids and flavor compounds and correlation of changes in [J]. Nanjing Agricultural University, 2004,27 (4) :96-100. Toldr6F. Proteolysisandlipolysisinflavordevelopmentofdry-curedmeatproducts [J]. MeatScience, 1998,ghd glätteisen,49:101 ~ 110. Editor: Shen Bo
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