- 讲师:刘萍萍 / 谢楠
- 课时:160h
- 价格 4580 元
特色双名师解密新课程高频考点,送国家电网教材讲义,助力一次通关
配套通关班送国网在线题库一套
参考文献
[1] Yan S, Huawei C, Limin Z, et al. Development and characterization of a new amylase type time--temperature indicator[J]. Food control, 2008,19(3):315-319.
[2] Bobelyn E, Hertog M L, Nicola I B M. Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain[J]. Postharvest biology and technology, 2006,42(1):104-114.
[3] Wanihsuksombat C, Hongtrakul V, Suppakul P. Development and characterization of a prototype of a lactic acid--based time--temperature indicator for monitoring food product quality[J]. Journal of Food Engineering, 2010,100(3):427-434.
[4] Kim M J, Jung S W, Park H R, et al. Selection of an optimum pH-indicator for developing lactic acid bacteria-based time-temperature integrators (TTI)[J]. Journal of Food Engineering, 2012.
[5] Tsoka S, Taoukis P S, Christakopoulos P, et al. Time temperat{"u}re integration for chilled food shelf life monitoring using enzyme-substrate systems[J]. Food biotechnology, 1998,12(1-2):139-155.
[6] Taoukis P S, Labuza T P. Reliability of time-temperature indicators as food quality monitors under nonisothermal conditions[J]. Journal of Food Science, 1989,54(4):789-792.
[7] 蔡华伟, 任发政, 张恒涛, 等. 淀粉酶型时间-温度指示卡的研制[J]. 食品科学, 2006,27(11):60-62.
[8] 吴秋明.应用脲酶开发货架寿命指示体系的研究[D]. 浙江大学, 2005.
[9] 宁鹏, 徐幸莲, 费英, 等. 碱性脂肪酶型时间-温度指示卡指示剂的研究[J]. 江西农业学报, 2008,20(8):85-87.
[10] 吕志业, 卢立新. 碱性脂肪酶时间温度指示器变色效应的研究[J]. 包装工程, 2009,30(7):8-9.
[11] Chen Q, Kubo I. Kinetics of mushroom tyrosinase inhibition by quercetin[J]. Journal of agricultural and food chemistry, 2002,50(14):4108-4112.
[12] Chen Q, Song K, Wang Q, et al. Inhibitory effects on mushroom tyrosinase by some alkylbenzaldehydes[J]. Journal of Enzyme Inhibition and Medicinal Chemistry, 2003,18(6):491-496.
[13] 高航, 高延芬, 徐虹. 莲子红衣醇提物的抗氧化和抗褐变活性[J]. 食品科学, 2013,11:18.
[14] Carvalho G M, Alves T L I V, Freire D M. L-DOPA production by immobilized tyrosinase, 2000[C].
[15] Wu D, Wang Y, Chen J, et al. Preliminary Study on time-temperature indicator (TTI) system based on urease[J]. Food Control, 2013.
[16] E Turabi, G Sumnu, S Sahin. Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology[J]. Food Bioprocess Technology, 2008, 1: 64-73.
[17] G Q Liu, X L Wang. Optimization of critical medium components using response surface methodology for biomass and extracellular polysaccharide production by Agaricus blazei[J]. Applied microbiology biotechnology, 2007, 74:78-83.
[18] Box G P, Behnken D W. Some new three level design for the study of quantitative variables[J]. Technometrics, 1960, 2: 456-475.
[19] N Bhaskar, T Benila, C Radha. Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease[J]. Bioresource Technology, 2008, 99: 335-343.
[20] H N Sin, S Yusof, N Sheikh Abdul Hamid. Optimization of enzymatic clarification of sapodilla juice using response surface methodology[J]. Journal of food engineering, 2006, 73: 313-319.
[21] Cornelly van der Ven, Harry Gruppen, Dries B A de Bont. Optimization of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology[J]. International Dairy Journal, 2002, 12: 813-820.
[22] 应芝, 励建荣, 韩晓祥. 响应面分析法优化桑叶多糖提取工艺的研究[J]. 中国食品学报, 2008, 8(4): 39-45.
[23] Raija Ahvenainen.现代食品包装技术[M].北京:中国农业大学出版社,2006. 95-103.
[24] Francis, F.J., 1983. Colorimetry of food. In: Peleg, M., Bagley, E.B. (Eds.), Physical Properties of Food. AVI Publishing, Westport, pp. 105–124.
[25] Taoukis, P.S., Labuza, T.P., 1989. Applicability of time–temperature indicators as shelf life monitors of food products. Journal of Food Science 54 (4), 783–788.
[26] Labuza, T. P. (1982). Shelf-life dating of foods.Westport, UK: Food and Nutrition Press,57-62.
[27] 包海蓉, 张奎. 不同冷藏温度对生鲜三文鱼品质变化的影响[J]. 食品工业科技, 2012, 33(14): 344-347.
[28] 刘旭. 鱼类肌肉品质综合研究[D]. 厦门:厦门大学,2007.
[29]Hozbor M C, Saiz A I, Yeannes M I, et al. Microbiological changes and its correlation with quality indices during aerobic iced storage of sea salmon (Pseudopercis semifasciata)[J]. LWT-Food Science and Technology, 2006, 39(2): 99-104.
[30]靳春秋, 迟海, 杨宪时, 等. 冰藏三文鱼品质变化及菌相分析[J]. 食品与发酵工业, 2013, 39(4): 220-226.
[31]王远红, 吕志华, 郑桂香, 等. 大菱鲆的营养成分分析[J]. 营养学报, 2003, 25(4): 438-440.
[32] 王彩理, 任红梅, 刘从力. 大菱鲆冻鱼片的制作及其质量控制[J]. 农产品加工, 2012 (12): 16-17.
[33]雷霁霖, 马爱军, 陈超, 等. 大菱鲆 (Scophthalmus maximus L) 养殖现状与可持续发展[J]. 中国工程科学, 2005, 7(5): 30-34.
[34]《食品软包装新技术--气调包装、活性包装和智能包装》,徐文达,上海科学技术出版社,2008.
[35]崔正翠, 许钟, 杨宪时, 等. 大菱鲆冷藏过程中的鲜度变化与货架期[J]. 食品科学, 2011, 32(2): 285-289.
[36] AUBOURG S P, PINEIRO C, GALLARDO J M, et al. Biochemical changes and quality loss during chilled storage of farmed turbo (Psettamaxima)[J]. Food Chem, 2005, 90: 445-452.
[37] OZOGUL Y, OZOGUL F, KULEY E, et al. Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage[J]. Food Chem, 2006, 99: 752-758.
[38] 上海市技术监督局. DB 31/7-1998生鱼片卫生标准[S]. 上海:上海市地方标准,1998.
[39] JOS H J. HUIS I V. Microbial and biochemical spoilage of foods: an overview[J]. International Journal of Food Microbiolog, 1996, 33(2): 1-18.
[40]陈敏,顾振华.食用生鱼片安全性研究.[J]中国食品卫生杂志,2000,(12):9-12.
[41] 远藤金次. 鱼的品质评价与保鲜[J]. 西北纺织工学院学报,1993,7(4):309-315.
[42] 刘丽,余红心,肖维. 鱼肉品质的研究进展[J]. 内陆水产,2008,33(8):9-12.
[43] Labuza, T. P., & Kamman, J. (1983). Reaction kinetics and accelerated tests simulation as a function of temperature. In I. Saguy (Ed.), Applications of computers in food research. New York: Marcel Dekker.
[44]江南大学.基于脂肪酶反应扩散的时间温度指示器的制备方法和应用[P].ZL2011 10023063,2012.
[45]Koutsoumanis, K., Taoukis, P.S., Nychas, G.J.E., 2005. Development of a safety monitoring and assurance system for chilled food products. International Journal of Food Microbiology 100 (1–3), 253–260.
[46] Taoukis, P.S., Labuza, T.P., 2003. Time–temperature indicators (TTIs). In: Ahvenainen, R. (Ed.), Novel Food Packaging Techniques. Woodhead Publishing Ltd., Cambridge, pp. 103–126.
[47]张恒涛. 一种酶型时间--温度指示卡的制作方法[P]. 2007.
[48]Taoukis, P.S., Labuza, T.P., 1989. Applicability of time–temperature indicators as shelf life monitors of food products. Journal of Food Science 54 (4), 783–788.
[49]Giannakourou, M.C., Koutsoumanis, K., Nychas, G.J.E., Taoukis, P.S., 2005. Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain. International Journal of Food Microbiology 102 (3), 323–336.
[50]PERTROS S Taoukis, THEODORE P Labuza. Chemical Time-temperatuer Integartors as Quality Monitors in the Chill Chain[R]. Porc of the International Symposium Quimper FROID'97, Quimper,France,June,1997.
[51] Schoen H M, Byrne C H. Defrost indicators: many designs have been patented yet there is no ideal indicator[J]. Food Technology, 1972,26(10):46-50.
[52] Byrne C H. Temperature indicators-the state of the art[J]. Food Technology,1976,30:66-68.
[53] Singh R P, Wells J H. Application of time-temperature indicators in food storage and distribution. Intl. Inst. Refrig. Meetings, Orlando, FL,1985,11.
[54] Labuza T P, Taoukis P S. The relationship between processing and shelf life, in Foods for the 90's[M], (ed G. Birch), Elsevier Press, London,1990,73.
[55] Labuza T P,Fu B, Taoukis P S. Time Temperature Indicators[J]. Food Technology, 1991, 45(10):70-82.
[56]Manske W J. Critical temperature indicator: U.S. Patent 4,457,252[P]. 1984-7-3.
[57] Guisinger R E, Ramp F, Lane R. Critical temperature indicator: U.S. Patent 6,957,623[P]. 2005-10-25.
[58] Baughman R H, Patel G N, Preziosi A F. Time-temperature history indicators: U.S. Patent 3,999,946[P]. 1976-12-28.
[59] Taoukis P S. Modelling the use of time-temperature indicators in distribution and stock rotation[J]. Food process modelling, 2001: 402-31.
[60]DOLAN K D,SINGH R P,WELLS J H.Evaluation of time temperature related quality changes in ice cream during storage[J].Journal of Food Processing and Preservation,1985,9:
253-271.
[61]GRISIUS R,WELLS J H,BARRET E L,et a1.Correlation of time temperature indicator response with microbial growth in pasteurized milk[J]. Journal of Food Processing and Preservation,1987,11:309-324.
[62]徐倩,谢晶.食品安全与食品低温流通中的温度监控[J].上海水产大学学报,2007,16(2):181-184.
[63]VAN LOEY A,HINDRICKX M,DE CORDT S,et a1.Quantitative evaluation of thermal processes using time temperature inergraliors[J].Trends in Food Science and Technology,1996,7(I):16-26.
[64] Guiavarc'h Y, Van Loey A, Zuber F, et al. Development characterization and use of a high‐performance enzymatic time‐temperature integrator for the control of sterilization process' impacts[J]. Biotechnology and bioengineering, 2004, 88(1): 15-25.
[65] 郑伟洲, 卢立新. 时间温度指示器在低温流通食品包装上的研究现状及其应用[J]. 包裝工程, 2010, 31(23): 105-109.
[66] Ronald J. Veitch, Helmut Jakusch, Peter Heilmann.Temperature indicator for deep frozen
products [P].US, 5490476, Feb.13, 1996.
[67]Hurme E, Koivukunnas P. Printed TTI indicators: U.S. Patent 7,430,982[P]. 2008-10-7.
[68]Gordhanbhal N.Patel.Time temperature history indicators [P].US, 3999946, Dec.28, 1976
[69] Annette Thierry, Jacques Le Moigne.Temperature indicators based on polydiacetyene
compounds [P].US, 5085801, Feb.4, 1992.
[70] Levy Y, Haarer D. Time-temperature indicator based on valence isomerizations: U.S. Patent 8,277,749[P]. 2012-10-2.
[71]Heyerdahl P H, Lien H, Salbu B, et al. Full history time-temperature indicator system: U.S. Patent 7,290,925[P]. 2007-11-6.
[72]Rajamäki T, Alakomi H L, Ritvanen T, et al. Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat[J]. Food control, 2006, 17(1): 5-13.
[73]Agerhem, H., Nilsson, H.J., 1981. Substrate composition and use thereof. US Patents
4 (284), 719.
[74] Blixt, K.G., Juhlin, R., Salenstedt, K.R., Tiru, M., Tornmarck, S.I.A., 1977. Enzymatic
substrate composition adsorbed on a carrier. US Patents 4 (043), 871.
[75] Van Loey, A., Arhawan, A., Hendrickx, M., Haentjens, T., Tobback, P., 1997. The
development and use of an a-amylase-based time–temperature integrator to
evaluate in-pack pasteurization processes. Lebensmittel-Wissenschaft undTechnologie 30, 94–100.
[76]Guiavarc'h, Y., Van Loey, A., Zuber, F., Hendrickx, M., 2004. Bacillus licheniformis aamylase immobilized on glass beads and equilibrated at low moisture content: potentials as a time–temperature integrator for sterilisation processes. Innovative Food Science and Emerging Technologies 5, 317–325.
[77] Halina Agerhem, Hans J. Nilsson.Substrate composition and use thereof [P].US, 4284719,
Aug.18, 1981.
[78]Adams, J.B., Langley, F.M., 1998. Nitrophenyl glucoside hydrolysis as a potential
time–temperature integrator reaction. Food Chemistry 62, 65–68.
[79] Kim K, Kim E, Lee S J. New enzymatic time–temperature integrator (TTI) that uses laccase[J]. Journal of Food Engineering, 2012, 113(1): 118-123.
[80]RANI D N, ABRAHAM T E. Kinetic Study of a Purified Anionic Peroxidase Isolated from Eupatorium Odoratum and Its Novel Application as Time Temperature Indicator for Food Materials[J]. Journal of Food Engineering,2006,77:594-600.
[81] Vaikousi H, Biliaderis C G, Koutsoumanis K P. Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat[J]. International journal of food microbiology, 2009, 133(3): 272-278.
[82]Vaikousi, H., Biliaderis, C.G., Koutsoumanis, K.P., 2008. Development of a microbial
time/temperature indicator prototype for monitoring the microbiological quality of
chilled foods. Applied and Environmental Microbiology 74, 3242–3250.
[83] Kerry, J.P., O'Grady, M.N., Hogan, S.A., 2006. Past, current and potential utilisation of
active and intelligent packaging systems for meat and muscle-based products:
a review. Meat Science 74, 113–130.
[84]Lozinsky V I, Plieva F M. Poly (vinyl alcohol) cryogels employed as matrices for cell immobilization. 3. Overview of recent research and developments[J]. Enzyme and microbial technology, 1998, 23(3): 227-242.
[85]Watase, M. and Nishinari, K. Large deformation of hydrogels of poly(vinyl alcohol), agarose and kappa-carrageenan. Makromol. Chem. 1985, 186 (5), 1081–1086.
[86] Lozinsky, V. I, Domotenko, L. V., Vainerman, E. S., Titova, E. F., Mamtsis, A. M., Belavtseva, E. M., and Rogozhin, S. V. Study of cryostructurization of polymer systems. VII. Structure formation under freezing of poly(vinyl alcohol) aqueous solutions. Coll. Polym. Sci. 1986, 264 (1), 19–24.
[87] Domotenko, L. V., Lozinsky, V. I., Vainerman, E. S., and Rogozhin, S. V. The influence of freezing and defrosting conditions of poly(vinyl alcohol) aqueous solutions on the properties of
cryogels which are formed as a result. Vysokomolekul. Soedin. 1988, 30A (6), 1661–1666 (in Russian)
[88]Yakoyama, F., Masada, I., Shimamura, K., Ikawa, T., and Monobe, K. Morphology and structure of highly elastic poly(vinyl alcohol) hydrogel prepared by repeated freezing-and-melting. Coll. Polym. Sci. 1986, 264 (7), 595–601.
[89] Watase, M. Effect of degree of polymerization, degree of saponification and concentration on rheological properties of poly(vinyl alcohol) hydrogels prepared by repeated freezing and melting.
Nippon Kagaku Kaisi 1983, 9, 1254–1259 (in Japanese).
[90] Rogozhin, S. V., Lozinsky, V. I., Vainerman, E. S., Domotenko, L. V., Mamtsis, A. M., Ivanova, S. A., Shtil'man, M. I., and Korshak, V. V. Non-covalent cryostructuration in polymer systems. Doklady Akademii nauk SSSR 1984, 278 (1), 129–133 (in Russian).
[91] Watase, M., and Nishinari, K. Rheological and DSC changes in poly(vinyl alcohol) gels induced by immersion in water. J. Polym. Sci. Polym. Phys. Ed. 1985, 23 (9), 1803–1811
[92] Lozinsky, V. I., Vainerman, E. S., Domotenko, L. V., Blumenfel'd, A. L., Rogov, V. V., Barkovskaya, E. N., Fedin, E. I., and Rogozhin, S. V. Characteristic features of the freezing of concentrated aqueous poly(vinyl alcohol) solutions: Their relation to the properties of hydrogels obtained after thawing. Kolloidn. Zhurn. 1989, 51 (4), 685–690 (in Russian)
[93]Watase, M., and Nishinari, K. Effect of the degree of saponifica tion on the rheological and thermal properties of poly(vinyl alcohol) gels. Makromol. Chem. 1989, 190 (4), 155–163
[94]Yamaura, K., Karasaka, K.-I., Tanigami, T., and Matsuzawa, S. Gelation of poly(vinyl alcohol) solutions at low temperatures (20 to 278°C) and properties of gels. J. Appl. Polym. Sci. 1994, 51
(12), 2041–2046.
[95]王振中, 郝喜海, 邓文亮, 等. PVA 在缓释材料中的研究及应用[J]. 包装工程, 2008, 29(9): 24-27.
[96]吴李国,章悦庭,胡绍华.聚乙烯醇水凝胶的制备及应用进展[J].东华大学学报(自然科学版),2001,27(6):114-118.
[97]Larsson.Time-Temperature Integrating Indicator [P].US, 3946611, Mar.30, 1976.
[98]Larsson.Time Temperature Integrating Indicator [P].US, 4042336, Aug.16, 1977.
[99]MANSKE W J.Selected time inter,at indicating device[P].U.S.patent 3.954.0l1. 1976.
[100]BLIXT K G,TORNMARCK S I A,JUHLIN R,etal.Enzy-marie substrate composition adsorbed Oil a carrier[P].U.S.patent 4.04 3.871.1977.
[101]AGERHEM H,NILSSON H J.Substrate composition and use thereof Trl[P].U.S.patent 4,284,719.1981.
[102]MOORE C M,SHELDON B W.Use of time-temperature integrators and predictive modeling to evaluate microbiological quality loss in poultry products[J].Journal of Food Protection,
2003,66(2):280-286.
[103]WOOLFE M L.Temperature and time temperature indicators,Ch 5[M]//STRINGER M,DENNIS C.Chilled fods.England:CRC Press,1991:126一I31.
[104]常大伟,谢晶,徐世琼,等.肉在低温下贮藏的对比实验研究[J].农产品加工学刊,2005,1(1):7-l2.
[105]SHERLOCK M,LABUZA T P.Consumer perceptions of consumer time-temperature indicators for use on refrigerated dairy foods[J]。Journal of Dairy,Science,1992,75(11):3167-
3l76.
[106] Mendoza, T.F., Welt, B.A., Otwell, S., Teixeira, A.A., Kristonsson, H., Balaban, M.O.,
2004. Kinetic parameter estimation of time–temperature integrators intended for use with packaged fresh seafood. Journal of Food Science 69 (3), FMS90-FMS96.
[107]Giannakourou, M.C., Koutsoumanis, K., Nychas, G.J.E., Taoukis, P.S., 2005. Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain. International Journal of Food Microbiology 102(3), 323–336.
[108]Nuin, M., Alfaro, B., Cruz, Z., Argarate, N., George, S., Le Marc, Y., Olley, J., Pin, C.,
2008. Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature. International Journal of Food Microbiology 127 (3), 193-199.
[109]Tsironi, T., Gogou, E., Velliou, E., Taoukis, P.S., 2009. Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf life optimization of vacuum packed chilled tuna. International Journal of Food Microbiology 128 (1), 108-115.
[110]Giannakourou, M.C., Taoukis, P.S., 2003. Application of a TTI-based distribution management system for quality optimization of frozen vegetables at the consumer end. Journal of Food Science 68 (1), 201–209.
[111]Fu, B., Taoukis, P.S., Labuza, T.P., 1991. Predictive microbiology for monitoring spoilage of dairy products with time–temperature integrators. Journal of Food Science 56 (5), 1209–1215.
[112] Rokka, M., Eerola, S., Smolander, M., Alakomi, H.L., Ahvenainen, R., 2004. Monitoring
of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: B. Biogenic amines as quality-indicating metabolites. Food Control 15 (8), 601–607.
[113]Smolander, M., Alakomi, H.L., Ritvanen, T., Vainionp滗, J., Ahvenainen, R., 2004.
Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: A. Time–temperature indicators as quality-indicating tools. Food Control 15 (3), 217–229.
[114] Vaikousi, H., Biliaderis, C.G., Koutsoumanis, K.P., 2009. Applicability of a microbial
Time-Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat. International Journal of Food Microbiology 133 (3), 272–278.
[115]Ellouze, M., Augustin, J.-C., 2010. Applicability of biological time temperature integrators as quality and safety indicators for meat products. International Journal of Food Microbiology 138 (1–2), 119–129.
[116] Labuza, T.P., Fu, B., 1995. Use of time/temperature integrators, predictive microbiology, and related technologies for assessing the extent and impact of temperature abuse on meat and poultry products. Journal of Food Safety 15(3),201–227.
[117] Mehauden, K., Cox, P.W., Bakalis, S., Simmons, M.J.H., Tucker, G.S., Fryer, P.J., 2007. A
novel method to evaluate the applicability of time temperature integrators to different temperature profiles. Innovative Food Science and Emerging Technologies 8 (4), 507–514.
[118] Tucker, G., Hanby, E., Brown, H., 2009. Development and application of a new time-
temperature integrator for the measurement of P-values in mild pasteurization processes. Food and Bioproducts Processing 87 (1), 23-33.
[119]Tucker, G.S., Brown, H.M., Fryer, P.J., Cox, P.W., Poole, F.L., Lee, H.S., 2007. A sterilisation time-temperature integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus. Innovative Food Science and Emerging Technologies 8 (1), 63-72.
[120]Taoukis, P.S., Koutsoumanis, K., Nychas, G.J.E., 1999. Use of time-temperature integrators and predictive modeling for shelf life control of chilled fish under dynamic storage conditions. International Journal of Food Microbiology 53 (1), 21-31.
[121]Taoukis, P.S., Labuza, T.P., 1989. Applicability of time-temperature indicators as shelf life monitors of food products. Journal of Food Science 54 (4), 783-788.
[122]吕志业. 基于酶化学原理的时间温度指示器研究[D]. 江南大学, 2009.
[123] 吴丹. 碱性脂肪酶货架寿命指示体系的开发 [D]. 浙江大学, 2005.
[124]励建荣, 李婷婷, 李学鹏. 水产品鲜度品质评价方法研究进展 [J][J]. 北京工商大学学报: 自然科学版, 2010, 11.
[125] 王栋, 李崎, 华兆哲. 食品感官评价原理与技术[J]. 北京: 中国轻工业 出版社, 2001, 2(0): 01.
[126] Pantazi D, Papavergou A, Pournis N, et al. Shelf-life of chilled fresh Mediterranean swordfish (< i> Xiphias gladius) stored under various packaging conditions:: Microbiological, biochemical and sensory attributes[J]. Food Microbiology, 2008, 25(1): 136-143.
[127] Márquez‐Ríos E, Morán‐Palacio E F, Lugo‐Sánchez M E, et al. Postmortem biochemical behavior of giant squid (Dosidicus gigas) mantle muscle stored in ice and its relation with quality parameters[J]. Journal of food science, 2007, 72(7): C356-C362.
[128] 范文教, 孙俊秀, 陈云川, 等. 茶多酚对鲢鱼微冻冷藏保鲜的影响[J]. 农业工程学报, 2009 (2).
[129] Carsol M A, Volpe G, Mascini M. Amperometric detection of uric acid and hypoxanthine with Xanthine oxidase immobilized and carbon based screen-printed electrode. Application for fish freshness determination[J]. Talanta, 1997, 44(11): 2151-2159.
[130] GB/T 9695.5-2008肉与肉制品pH测定[S].
责编:古斯琪
课程专业名称 |
讲师 |
课时 |
查看课程 |
---|
课程专业名称 |
讲师 |
课时 |
查看课程 |
---|
点击加载更多评论>>