1.
Optimization of Fermentation Conditions of Lactobacillus for Reducing Nitrite Residue in Fermented Roast Sausage
乳酸菌降低发酵烤肠中亚硝酸盐残留量的研究
2.
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
3.
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
4.
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
5.
breads made with a leavening agent that permits immediate baking.
加入发酵剂的面包，允许马上焙烤。
6.
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
7.
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
8.
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
9.
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
10.
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
11.
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
12.
Rye flour is used in bread baking with sour dough fermentation.
黑麦一般通过面团发酵而用于面包焙烤生产中。
13.
any of various powdered mixtures used in baking as a substitute for yeast.
各种在烘烤时代替发酵剂的粉末状混合物。
14.
Studies on the Use of Biotechnology for Flue-Crued Tobacco Leaves During Fermentation;
生物技术在烤烟烟叶发酵过程中的作用的研究
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.
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
17.
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
18.
The Study of Application of Pickles Juice in Fermented Mutton Sausage;
泡菜汁在发酵羊肉香肠中的应用研究