1) Development of Western Sausage
西式香肠的研制
2) Preparation of Summer Sausage
夏天香肠的研制
3) Study on fermented sausage
发酵香肠的研制
4) Development of chub mackerel sausage
鲭鱼香肠的研制
5) western sausage
西式香肠
1.
The western sausage produced by tea protein had similar appearance, flavor, taste and texture with that produced by soybean protein isolate.
茶叶蛋白质应用于西式香肠中,在外观、香气、口味、肉质等品质上与添加大豆分离蛋白质的西式香肠相比,均未有明显区别,是一种较好的功能性蛋白质资源。
2.
western sausage is one of the major manu factured meat which is favoured by most people.
西式香肠是主要的肉制品之一，深受人们喜爱。
3.
The actuality and present problem of domestic formula design in western meat product were summa-rized,the essential principile a and foundation in cooked sausage of western sausage formula design was espe-cially introduced.
综述我国西式肉制品配方设计的现状及存在的问题,着重介绍西式香肠配方设计中应该遵循的基本原则以及配方设计中需要的依据和资料。
6) THE DEVELOPMENT OF SALAMI
萨拉米香肠的研制
补充资料：西式
1.西洋的式样。
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