文献
J-GLOBAL ID:201702259065320603
整理番号:17A0079371
乾燥塩漬けベーコンの熟成と貯蔵期間における物理化学的特性,生体アミン,N-ニトロソアミンに対するKClによるNaCl部分置換の影響
Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon
著者 (6件):
Li Feng
(College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China)
,
Zhuang Hong
(Quality and Safety Assessment Research Unit, Agricultural Research Service, USDA, Athens, GA, USA)
,
Qiao Weiwei
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China)
,
Zhang Jianhao
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China)
,
Wang Yongli
(College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China)
,
Wang Yongli
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China)
資料名:
Journal of Food Science & Technology
(Journal of Food Science & Technology)
巻:
53
号:
10
ページ:
3795-3805
発行年:
2016年10月
JST資料番号:
E0090C
ISSN:
0022-1155
CODEN:
JFSTAB
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)