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Charactering the spoilage mechanism of "three sticks" of Jinhua ham

Changyu Zhou Guang Zhan Daodong Pan Guanghong Zhou Ying Wang Jun He Jinxuan Cao

食品科学与人类健康（英文）2022，Vol.11Issue(5)：1322-1330,9.

Charactering the spoilage mechanism of "three sticks" of Jinhua ham

Changyu Zhou ¹Guang Zhan ²Daodong Pan ¹Guanghong Zhou ²Ying Wang ¹Jun He ²Jinxuan Cao³

作者信息

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products,Ningbo University,Ningbo 315211,China
2. Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province,Ningbo University,Ningbo 315211,China
3. Key Laboratory of Meat Processing and Quality Control,MOE,Key Laboratory of Meat Processing,MOA,Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control,Nanjing Agricultural University,Nanjing 210095,China
折叠

摘要

关键词

Jinhua ham/Three sticks/Spoilage/Microbial counts/Volatile compounds/Biogenic amine

Key words

Jinhua ham/Three sticks/Spoilage/Microbial counts/Volatile compounds/Biogenic amine

引用本文复制引用

Changyu Zhou,Guang Zhan,Daodong Pan,Guanghong Zhou,Ying Wang,Jun He,Jinxuan Cao..Charactering the spoilage mechanism of "three sticks" of Jinhua ham[J].食品科学与人类健康（英文）,2022,11(5):1322-1330,9.

基金项目

This work was supported by National Natural Science Foundation of China(32101975 （）

32022066 （）

31871825),National Key Research&Development Program of China(2021YFD2100104),Modern Agricultural Technical Foundation of China(CARS-42-25),Zhejiang Province Natural Science Foundation(LQ22C200017),China Postdoctoral Foundation(2020M681806 （2021YFD2100104）

2021T140348),and Science and Technology Programs of Ningbo(202003N4130 （）

202002N3067). （）

食品科学与人类健康（英文）

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