1.
Effect of Packing Material and Spice on Shelf-life of Taiwanese Sausage;
包装材料与香辛料对台湾香肠保质期的影响
2.
Spices and condiments-Determination of filth
GB/T12729.13-1991香辛料和调味品污物的测定
3.
Spices and condiments-Determination of total ash
GB/T12729.7-1991香辛料和调味品总灰分的测定
4.
Spices and condiments-Nomenclature first list
GB/T12729.1-1991香辛料和调味品名称
5.
Guangzhou City Food Spices Trade Co., Ltd.
广州市孚德香辛料贸易有限公司
6.
Antioxidant Effect of Spice Extracts on Cooked Pork Patties during Refrigerated Storage
香辛料提取物对熟肉糜的抗氧化作用
7.
Spices and condiments-Preparation of a ground sample for analysis
GB/T12729.3-1991香辛料和调味品分析用粉末试样的制备
8.
Spices and condiments-Determination of acid-insoluble ash
GB/T12729.9-1991香辛料和调味品酸不溶性灰分的测定
9.
Spices and condiments-Determination of water--Insoluble ash
GB/T12729.8-1991香辛料和调味品水不溶性灰分的测定
10.
Spices and condiments-Determination of ethanol--Soluble extract
GB/T12729.10-1991香辛料和调味品醇溶抽提物的测定
11.
Spices and condiments-Determination of degree of fineness of grinding-Hand sieving method
GB/T12729.4-1991香辛料和调味品磨碎细度的测定手筛法
12.
The Formation and Inhibition of Nitrosamine in Chinese Sausage by Spice Extraction;
腊肠中亚硝胺的形成及香辛料对其阻断作用
13.
Antioxidant activity and stability of spice extracts
几种香辛料醇提物抗氧化活性及稳定性研究
14.
Application of spice essential oil in the preservation of pre-processed fresh chicken
香辛料精油在生鲜调理鸡肉保鲜中的应用研究
15.
Effects of Enhancement Solution Containing Triplephosphate and Spice on the Quality of Pork
含磷酸盐的香辛料液对猪肉品质的影响
16.
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
17.
Spices and condiments-Determination of non-volatile ether extract
GB/T12729.12-1991香辛料和调味品不挥发性乙醚抽提物的测定
18.
Spices and condiments-Determination of cold-water soluble extract
GB/T12729.11-1991香辛料和调味品冷水可溶性抽提物的测定