1.
Studies on Application of Complex Konjac Gum in the Processing of Low Fat Meat Products;
复配魔芋胶在低脂肉制品加工中的应用研究
2.
Creating low-fat sausage and meat products with METHOCEL MX~(TM) fat replacement technology
采用METHOCEL MX~(TM)技术开发低脂肪香肠和肉制品(英文)
3.
The Application of Linear Programming to the Low fat and Low Cholesterol Loaf-type Meat Products
线性规划在低脂肪、低胆固醇肉麸型肉食品研究中的应用
4.
Meat products--Method for determination of artificial colour ponceau-4R
GB/T9695.6-1988肉制品胭脂红着色剂测定
5.
Development of Water’s State in Meat and Meat Products-low Field NMR Method
低温NMR研究肉与肉制品中水的状态中的应用
6.
Effect of Gellan Gum and Transglutaminase on Properties of Low-fat and Low-salt Beef Gel;
结冷胶与谷氨酰胺转胺酶对低脂低盐牛肉凝胶品质的影响
7.
Study on the Method to Extend Shelf-life of the Low-temperatrure Beef Production
延长低温牛肉制品货架期方法的研究
8.
Research on compound antiseptic applying to the low-temperature meat product
低温灌肠肉制品中复合防腐剂的研究
9.
Application of HACCP in Pasteurized Meat Products
HACCP体系在低温肉制品生产中的应用
10.
Function of Meat Mincing Techniques During Pasteurized Meat Products
斩拌在低温肉制品加工过程中的作用
11.
Effect of Protein- Polysaccharide Additive on Texture Property of Low-fat Meat
蛋白-多糖类添加物对低脂肉食品质构特性的影响
12.
Low-fat foods are ideal for people who are watching their waistline.
低脂食品是要控制腰围的人的理想食品。
13.
Characteristics of Complex Gums and Their Application in Meat Products Cooked at Low Temperatures;
复配胶的特性及其在低温肉制品中的应用
14.
Effect on Bacteriocin Nisin to Extend Shelf Life of the Low-temperature of Cooked Meat
细菌素Nisin延长低温熟肉制品货架期的效果
15.
How to Prolong the Shelf Life of Low Temperature Meat Products Using the Predictive Microbiology
利用预测微生物学延长低温肉制品的货架期
16.
When meat products, especially broths, are cooked, they often have lower oxidation-reduction potentials.
肉制品尤其是当肉汤被蒸煮时,它们经常有较低的氧化还原电势。
17.
Investigation on characteristics of low-fat Mozzarella cheese
低脂Mozzarella干酪的品质研究
18.
Application of Predictive Models in Microbial Controlling for Low-temperature Meat Products
低温肉制品微生物控制与预测模型应用研究进展