1.
Effects of Starter Cultures on the Quality of Dry Fermented Chinese-Style Sausage;
发酵剂对中式干发酵香肠质量的影响
2.
The activating conditions of leavening in the dried fermented sausage
干发酵香肠中发酵剂活化条件的研究
3.
Application of starter culture and enzyme in fermented sausage
发酵剂和酶制剂在发酵香肠中的应用
4.
Studies on the Isolation, Screening and Application of Bacteria from Starter Cultures of Fermented Sausages;
发酵香肠的菌种分离、筛选及在发酵香肠中的应用研究
5.
Screening and Application of Bacteria Strains to be Used as Meat Starters in Fermented Sausage;
肉品发酵剂的菌种筛选及在发酵香肠中的应用
6.
Research on Properties of Fermentation and Optimization of Process of Vension Fermented Sausage;
鹿肉发酵香肠发酵特性及工艺优化研究
7.
Effects of Different Starter Cultures on the Microorganism Population and Physico-Chemical Properties of Fermented Sausages
发酵剂对发酵香肠微生物和理化品质的影响
8.
Effects of Different Starter Cultures on Content of Biogenic Amines in Fermented Sausages
不同发酵剂对发酵香肠生物胺含量的影响
9.
Process and fermentation properties of compund fermented sausages
复合发酵香肠加工工艺与发酵特性研究
10.
Seperation and Identification of Selected Strain on Fermented Sausage;
发酵香肠优良菌种的分离筛选与鉴定
11.
Isolation, Screening and Application of Lactic Acid Bacteria from Fermented Sausages;
发酵香肠中乳酸菌的分离、筛选与应用
12.
Optimization of the Muslim Fermented Sausage Bacteria Strains and Study on Technology;
清真发酵香肠的菌种优选及工艺研究
13.
Physiological and biochemical characterization of lactic acid bacteria from fermented sausage
发酵香肠乳酸菌生理生化特性的研究
14.
Research status and prospect of fermentation sausage in domestic and foreign countries
国内外发酵香肠的研究现状及其展望
15.
The Effects of Combined Starter Cultures and Spices on the Quality Attributes of Fermented Sausage from Sheep Meat
复合发酵剂和天然香辛料对羊肉发酵香肠品质特性的影响
16.
Safety and quality control of smoked and fermented sausage during processing
烟熏发酵香肠加工过程的安全质量控制
17.
The Study on the Safety and Control Technique of Histamine Content of the Dry Fermented Sausage;
干发酵香肠组胺安全性与控制技术研究
18.
Screening of Bacteria Strains to be Used in Fermented Sausage and Study on Mechanism of Action;
发酵香肠菌种的筛选及其作用机理的探讨