[1]李丽,伍永霞,吴小堂,等.牛干巴加工工艺及产业发展现状[J].安徽农学通报,2017,23(08):130-131.
[2]Li Yongjun,Zhang Shuai,Sun Yuanming.Measurement of cate-chin and gallic acid in tea wine with HPLC J.Saudi Joural ofBiological Sciences,2019,27 (1):214-221.
[3]Istrati D,Ionescu A,Vizireanu C,et al.The tenderization of bo-vine Biceps femoris muscle using marinades on the basis of wineJ].Romanian Biotechnological Letters,2013,17 (6):7787-7795
[4]Liu Shixin,Zhang Yawei,Zhou Guanghong,et al.Protein degra-dation,color and textural properties of low sodium dry cured beef[J].International Joural of Food Properties,2019,22 (1).
[5]张孝刚,唐玲,胡斌,等.传统中式牛肉干加工工艺改造与标准化分析[J].食品工业,2015,36(02):83-88.
[6]Nam K C,Jo C,Lee K H.Comparison of Free Amino Acids andDipeptide Contents,Warner-Bratzler Shear Force and Sensory Prop-erty of Beef Jerky Manufactured with Different Drying Methods J.Korean Journal for Food Science of Animal Resources,2012,32(6):796-802.
[7]Zhang Wenkai,Zhang Chunjiang,Qi Biao,et al.Hot-air im-pingement roast drying of beef jerky:Effect of relative humidity onquality attributes [J].Drying Technology,2022.
[8] Kim D H,Shin D M,Lee J H,et al.Effect of Different Brine In-jection Levels on the Drying Characteristics and PhysicochemicalProperties of Beef Jerky J.Food Science of Animal Resources,2022,42(1):98-110.
[9]Wei L,Qiu W,Jin Y,et al.Effects of different drying methodson quality changes and energy characteristics of tilapia fillets J.JMicrowave Power EE,2020,54 (3):186-209.
[10]Fu X,Lin Q,Xu S,et al.Effect of drying methods and antioxi-dants on the flavor and lipid oxidation of silver carp slices [J].LWT Food Sci Technol,2015,61 (1)251-257.
[11]李丽,何娟,周荣菊,等。卷丹百合茶酒的发酵工艺优化研究[J].中国酿造,2018,37(01):195-198.
[12]李丽,李艳情,马旋,等.卷丹百合茶酒澄清工艺[J].食品工业,2020,41(09):105-110.
[13]GB5009.3-2016,食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2016.
[14]GB/T9695.31-2008,肉制品总糖含量测定[S].北京:中国标准出版社,2008.
[15]GB5009.6-2016,食品安全国家标准食品中脂肪的测定[S].北京:中国标准出版社,2016.
[16]王永华,戚穗坚.食品分析[M].第3版.北京:中国轻工业出版社,2019.
[17]徐永霞,孟德飞,赵洪雷,等。即食鲐鱼肉干的调味配方及微波-热风干燥工艺优化[J].食品工业科技,2021,42(16):171-176.
[18]王杰.响应面优化狮头柑总黄酮提取工艺[D].杨凌:西北农林科技大学,2019
[19]查恩辉,王昱苏,王晗,等.红酒牛排复合腌制剂配方优化及风味分析[J].保鲜与加工,2022,22(07):45-52
[20]陈丽艳,潘道东,雏宏琳,等.白酒腌制对糟鹅肌原纤维蛋白结构和滋味物质形成的影响[J].食品工业科技,2017,38(12):81-86.
[21]周亚军,张玉,陈艳,等.发酵牛肉干加工中理化特性与风味品质分析[J].食品科学,2021,42(14):240-247. |