1.
Studies on Key Technics and Packaging Technology of Dry Fermented Sausage;
发酵干香肠关键生产工艺与包装技术研究
2.
Microbial Succession during Ripening and Influence of Starter Culture on the Quality of Fermented Dry Sausages;
发酵干香肠成熟过程中的菌相变化及发酵剂对产品质量的影响
3.
Study on Changes of Volatile Flavour Compounds of Dry Fermented Sausages during Processing;
发酵干香肠生产过程中挥发性风味成分变化的研究
4.
Study on the Quality Characteristics and the Changes and Formation Mechanism of Volatile Flavor of Mutton Fermented Dry Sausage
羊肉发酵干香肠品质特性及挥发性风味变化及其形成机理研究
5.
Isolation, Identification and Cultures of the Microbial Strains from the Chinese-style Dry Fermented Sausage
中式发酵干香肠中微生物菌株的分离鉴定和培养
6.
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
7.
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
8.
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
9.
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
10.
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
11.
Changes of fatty acid component and contents of pork semi-dry sausage during fermentation and ripening
猪肉半干香肠发酵成熟过程中脂肪酸变化研究
12.
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
13.
Research and Control of Factors Affecting Biogenic Amines Content in Chinese Dry Fermented Sausages;
中式干发酵香肠中生物胺含量的影响因素与控制
14.
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
15.
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
16.
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
17.
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
18.
Effects of Different Sugars on Fermentation of Beef Sausages
不同种类的糖对发酵牛肉香肠发酵的影响