1) traditional sour meat
发酵酸肉
2) the low acid fermented meat
低酸发酵肉制品
3) fermented meet
发酵肉
1.
the article reviewes the microorganisms,factors determining their formation in the fermented meet.
本文综述了发酵肉制品中产生物胺微生物种类及影响因素。
4) fermented meat
发酵肉
1.
Study on optimization of traditional processing parameters of fermented meat;
发酵肉传统制作工艺参数优化研究
2.
Application of solid-phase microextraction for analysis of volatile flavors produced by traditional fermented meat;
固相微萃取分析发酵肉制品中的挥发性风味组分
3.
Study on the technological parameters of a new process of fermented meat;
发酵肉新法制作工艺参数研究
6) fermentation
[英][,fə:men'teiʃən] [美][,fɝmɛn'teʃən]
肉品发酵
1.
Structural changes of myofibrils of fermented meat products during fermentation;
肉品发酵过程中肌肉纤维组织结构变化
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