1) Chinese-style dry fermented sausage
中式发酵干香肠
1.
Isolation,screening,preliminary identification and culture of Pediococcus strains from the Chinese-style dry fermented sausage
中式发酵干香肠中片球菌的分离筛选、鉴定和培养
2.
Isolation,screen,identification and culture of Staphylococci and Micrococci strains from the Chinese-style dry fermented sausage
中式发酵干香肠中葡萄球菌和微球菌的分离筛选、鉴定和培养
2) dry fermented Chinese-style sausage
中式干发酵香肠
1.
In this study, three batches of dry fermented Chinese-style sausage inoculated with Staphylococcus xylosus-12 and Pediococcus pentosaceus- ATCC 33316 (CHS-SP), Staphylococcus xylosus-12 and Lactobacillus casei subsp.
001(CHS-SL)作为发酵剂,并以无引发剂组(CHS-CONT)作对照研制了3批不同的中式干发酵香肠产品,并对各产品的理化性质、微生物学性质及感官品质进行了研究。
3) Chinese fermented sausage
中式发酵香肠
1.
On fermenting property for Chinese fermented sausage;
中式发酵香肠发酵特性的研究
4) dry fermented sausage
发酵干香肠
1.
Research on changes of physical and chemical index of dry fermented sausage during processing;
发酵干香肠生产过程中的理化变化研究
2.
The volatile compounds extracted with SDE method from dry fermented sausages,which use Lb.
采用同时蒸馏萃取方法结合气谱 /质谱联用仪 ,以壬烷作为内标 ,对发酵干香肠中的挥发性成分进行定性和半定量分析。
3.
In this paper the changes of pH, Aw, moisture content, acidity value, peroxide value, proteolysis index andmicroorganism were studied during the processing of dry fermented sausage.
本文揭示了发酵干香肠生产过程中水分活度、pH值、酸价、过氧化物值、蛋白水解指数等理化指标及微生物指标的变化情况。
5) dry fermented sausages
干发酵香肠
1.
Four batches of dry fermented sausages were prepared.
以戊糖乳杆菌31-1和木糖葡萄球菌为发酵剂生产干发酵香肠,就发酵剂对干发酵香肠成熟过程中游离氨基酸的影响进行了研究,同时对干香肠在成熟过程中微生物和pH值的变化进行了分析。
2.
The aim of this paper is to give an overview on the biogenic amines in dry fermented sausages, including the requirements for the accumulation of biogenic amines, the content of biogenic amines, chemico-physical factors influence the production of biogenic amines and microorganisms related to accumulation of biogenic amines in dry fermented sausages.
综述了干发酵香肠中生物胺产生的条件 ,国外干发酵香肠中生物胺的含量 ,与生物胺积累有关的微生物以及影响生物胺产生的理化因素 ,并提出了控制干发酵香肠中生物胺积累的措施。
6) dry fermented sausage
干发酵香肠
1.
Effect of Staphylococcus xylosus and Lactobacillus casei on content of biogenic amines in dry fermented sausages;
发酵菌株对干发酵香肠中生物胺含量的影响
2.
The effects of P. pentosaceus and combined starter cultures on the analysis (TPA) and color of dry fermented sausage from sheep meat
戊糖片球菌与复合发酵剂对羊肉干发酵香肠质地剖面分析(TPA)和色泽的影响
3.
typhimurium being representedenterobacteria to imitate dry fermented sausage.
本文以植物乳杆菌6003作为乳酸菌发酵剂,以大肠菌O139和鼠伤寒沙门氏菌代表肠道菌,添加于模拟干发酵香肠肉汤中,通过不同浓度的大蒜对模拟肉汤影响研究,表明0。
补充资料：中式
1.中国式样。
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