1) Si Chuan-type sausage
川式香肠
1.
Si Chuan-type sausage is accepted by consumers as o ne of characteristic food of Chinese conventional sausages.
川式香肠是传统中式香肠里的特色产品,深受消费者喜爱,但由于产品的脂肪含量较高,不利于贮藏,货架期往往较短,而且口味和营养比较单一。
2) Sichuan sausage
四川香肠
1.
The changes of physico-chemical and microbial properties were determined and analyzed during the ripening process of Sichuan sausage under natural fermentation in present study.
对四川香肠自然发酵成熟过程中的理化特性和微生物的变化规律进行了测定和分析。
3) Sichuan-type fermented sausage
川味发酵香肠
1.
physical indices, chemical indices and microbial indices of Sichuan-type fermented sausage and the effects of different processing technic on crude meat on sensory quality,phy.
本试验选用微生物发酵剂，并以猪肉为原料加工川味发酵香肠，对腌制条件、发酵条件、烘制条件和风味配方进行了优化；研究了不同微生物发酵剂对川味发酵香肠感官质量、理化及微生物指标的变化和不同原料肉处理方式对川味发酵香肠感官质量、理化及微生物指标的影响，试验结果如下： 1。
4) Chinese sausage
中式香肠
1.
Effect of salting and baking technology on the quality of Chinese sausage
腌制和烘烤工艺对中式香肠品质的影响
2.
The text investigates the effects of the use of AOB on Chinese sausage.
本文探索了竹叶抗氧化物(AOB)在中式香肠中的应用效果。
3.
This paper figured out a high performance meat additive consisted of bamboo-leaf- flavonoids (BLF) and iso-ascorbyl sodium via a serial of application tests in Chinese sausage.
实验选用中式香肠体系 ,通过测定过氧化值 (POV)、酸价 (AV)和亚硝酸盐含量 ,辅以感官评定等手段 ,评价此复合抗氧化剂的抗氧性能以及对产品风味和质量的整体影响。
6) chinese style sausage
中式香肠
1.
The research of fermentation of Chinese style sausage by multi-lactobacillus;
混合乳酸菌发酵生产中式香肠的研究
补充资料：香肠
见肉和肉制品。
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