[1]刘景圣,刘美宏,谢佳函,等. 方便即食食品研究现状与发展趋势[J]. 吉林农业大学学报,2018,40(4):511-516.
[2]邓梁虹,张方,王晗,等. 我国即食食品的开发现状与市场前景展望[J]. 保鲜与加工,2017,17(6):112-121.
[3]庄孝飞,赵燕,彭亚锋. 我国方便食品行业质量调研报告[J]. 质量与标准化,2017(9):42-45.
[4]Chen Q,Cao M,Chen H,et al. Effects of gamma irradiation on microbial safety and quality of stir fry chicken dices with hot chili during storage[J]. Radiation Physics and Chemistry,2016,127:122-126.
[5]Lee J W,Kim J K,Srinivasan P,et al. Effect of gamma irradiation on microbial analysis,antioxidant activity,sugar content and color of ready-to-use tamarind juice during storage[J]. LWT-Food Science and Technology,2009,42(1):101-105.
[6]Dileep S Y,Manasa K. Irradiation in food processing:a review[J]. Journal of Pharmacognosy and Phytochemistry,2018,SP1:905-912.
[7]Farkas J. Irradiation for better foods[J]. Trends in Food Science & Technology,2006,17(4):148-152.
[8]Tripathi J,Chatterjee S,Vaishnav J A,et al. Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes[J]. Postharvest Biology and Technology,2013,76:17-25.
[9]Yun H,Lee K H,Lee H J,et al. Effect of high-dose irradiation on quality characteristics of ready-to-eat chicken breast[J]. Radiation Physics and Chemistry,2012,81(8):1107-1110.
[10]Park J G,Song B S,Kim J H,et al. Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce[J]. Radiation Physics and Chemistry,2012,81(8):1118-1120.
[11]Song B S,Park J G,Kim J H,et al. Development of freeze-dried miyeokguk,Korean seaweed soup,as space food sterilized by irradiation[J]. Radiation Physics and Chemistry,2012,81(8):1111-1114.
[12]Lee J H,Kim J K,Park J N,et al. Evaluation of instant cup noodle,irradiated for immuno-compromised patients[J]. Radiation Physics and Chemistry,2012,81(8):1115-1117.
[13]Smith S M,Rice B L,Dlouhy H,et al. Assessment of nutritional intake during space flight and space flight analogs[J]. Procedia Food Science,2013,2(3):27-34.
[14]Kume T,Todoriki S. Food irradiation in Asia,the European Union,and the United States:a status update[J]. Radioisotopes,2013,62(5):291-299.
[15]Ihsanullah I,Rashid A. Current activities in food irradiation as a sanitary and phytosanitary treatment in the Asia and the Pacific Region and a comparison with advanced countries[J]. Food Control,2017,72(B):345-359.
[16]王克勤,陈静萍,彭伟正,等. 酱汁猪肘方便菜加工及辐照工艺[J]. 食品与机械,2003(2):30-31.
[17]马丽珍,南庆贤,戴瑞彤. 不同气调包装方式对冷却猪肉在冷藏过程中的理化及感官特性的影响[J]. 农业工程学报,2003,19(3):156-160.
[18]何立超,李成梁,马素敏,等. 辐照对猪肉火腿肠风味与品质的影响[J]. 食品科学,2017,38(9):34-39.
[19]杨宗渠,刘伟,陈海军,等. 低温肉制品辐照保鲜研究[J]. 食品科学,2001,22(9):84-86.
[20]何立超,马素敏,李成梁,等. 辐照处理提高猪肉火腿肠保鲜效果[J]. 农业工程学报,2016,32(22):296-302.
[21]张海伟,哈益明,王锋. 辐照处理肉及其制品的脂肪氧化效应研究[J]. 食品科学,2005,26(9):605-609.
[22]Rababah T,Hettiarachchy N S,Horax R,et al. Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation[J]. Poultry Science,2006,85(6):1107-1113.
[23]贾倩,李淑荣,高美须,等. 电子束和γ射线辐照对素鸡杀菌效果及氧化效应的影响[J]. 食品科学,2013,34(13):61-65.
[24]高鹏,王艳,黄敏,等. 60Co-γ射线辐照对凤爪软罐头的灭菌作用和品质的影响[J]. 食品科学,2009,30(21):36-38.
[25]吴庆,孔秋莲,戚文元,等. γ射线和电子束辐照对意式风干火腿色泽和脂质氧化的影响[J]. 上海农业学报,2013,29(2):38-42.
[26]Zhu M J,Lee E J,Mendonca A,et al. Effect of irradiation on the quality of Turkey ham during storage[J]. Meat Science,2004,66(1):63-68.
[27]郇延军,周光宏,徐幸莲,等. 金华火腿生产过程中脂质氧化及脂肪氧合酶变化特点研究[J]. 食品科学,2008,29(3):60-65.
[28]戚巍威,徐为民,徐幸莲,等. 传统风鸭加工过程中脂肪水解和氧化的研究[J]. 食品与发酵工业,2008,34(1):35-38.
[29]蒲健,郭文萍,赵榕. 肉食品中脂类氧化的测定方法综述[J]. 肉类研究,1999(2):43-45.
[30]李成梁,靳国锋,马素敏,等. 辐照对肉品品质影响及控制研究进展[J]. 食品科学,2016,37(21):271-278.
[31]哈益明,王锋,李淑荣,等. 辐照处理对冷却肉脂肪氧化影响的研究[J]. 食品科学,2004,25(11):303-306.
[32]Xiao S,Zhang W G,Lee E J,et al. Effects of diet,packaging and irradiation on protein oxidation,lipid oxidation of raw broiler thigh meat[J]. Poultry Science,2011,90(6):1348-1357.
[33]杨萍,冯敏,严建民,等. 辐照杀菌对猪肉脯品质的影响[J]. 江苏农业科学,2012,40(12):287-289.
[34]汪昌保,赵永富,王志东,等. γ射线与电子束辐照肉制品的初步研究[J]. 江苏农业科学,2011,39(6):425-427.
[35]韩晶,李开雄,李丽华. 食品辐照技术的特性及在肉制品中的应用研究[J]. 肉类研究,2009,23(1):57-62.
[36]Nam K C,Du M,Jo C,et al. Cholesterol oxidation products in irradiated raw meat with different packaging and storage time[J]. Meat Science,2001,58(4):431-435.