1) traditional raw cured fermented meat
传统酸肉
1.
This study is to investigate the effect of glucono-delta-lactone (GDL) and different carbon sources on the quality of the traditional raw cured fermented meat.
为了研究添加小米饭、糯米饭、籼米饭、再接种籼米饭以及加入葡萄糖酸内酯对传统酸肉制品中肉毒梭状芽孢杆菌、生物胺含量及产品品质的影响,对预腌和发酵期间产品的水分含量、水分活性、pH及菌相的变化进行了分析。
2) traditional Xiangxi Sour Meat
传统湘西酸肉
1.
In this paper,a set of dynamic index were analyzed including pH value,acidity,amino nitro- gen,total bacteria count and content of total amino,and primary preservation effect of Nisin on traditional Xiangxi Sour Meat was obtained.
对传统湘西酸肉发酵过程中pH值、酸度、氨基态氮、氨基酸总量、细菌总数等变化动态进行分析,并初步探索酸肉Nisin保鲜。
3) Xiangxi traditional fermented meat
湘西传统酸肉
1.
Isolation and identification of the lactic acid bacteria in Xiangxi traditional fermented meat;
湘西传统酸肉乳酸菌分离、筛选及鉴定
4) traditional Chinese cured-meat
传统腊肉
1.
Study on effect of preservation about decreasing the additive dose of traditional Chinese cured-meat;
降低传统腊肉中食盐含量对其贮藏稳定性影响的研究
5) traditional Chinese soycured pork
传统酱肉
1.
The analysis of dominant microbes in traditional Chinese soycured pork produced by natural fermentation was investigated in the present study.
本实验利用微生物学分离鉴定方法,对传统酱肉中的优势微生物进行研究。
6) Traditional meat product
传统肉制品
1.
In this article,aspects on the modernization of processing machinery,packaging and storage technologies for Chinese traditional meat product are summarized.
本文对我国传统风味肉制品在加工工艺和设备、包装保藏技术等方面的现代化研究进行了简单综述,同时也指出了传统肉制品现代化进程中的不足,任重道远。
补充资料：N-肉豆蔻酸-L-丝氨酸钠盐
分子式：C17H32NNaO4
分子量：337.43
CAS号：142739-82-0
性质：
分子量：337.43
CAS号：142739-82-0
性质：
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条