1.
The Separation,Purification and Identification of Bacteria used for the Traditional Fermented Bacon in Xinyang Area
信阳传统发酵腊肉细菌的分离纯化及鉴定
2.
Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties
发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究
3.
The Effect of Saccharomyces cerevisiae Addition on the Flavor of Secondary-Fermentation Beef
添加酵母对二次发酵牛肉风味的影响
4.
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
5.
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
6.
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
7.
STUDY ON SCREEING AND FERMENTATION CHARACTERISITICS OF MEAT STARTER CULTURES
肉制品发酵剂的筛选与发酵特性的研究
8.
Fermentation Properties and Technological Formula Optimization of Fermented Venison Product
发酵鹿肉制品的发酵特性与工艺配方优化
9.
Fermentation Property of Common Lactic Acid Bacteria Isolated from Fermented Meat Products
发酵肉制品常见乳酸菌的发酵性能研究
10.
Utilization of Compound Lactobacillus in Cured Tilapia Preparation
利用复合乳酸菌发酵腊罗非鱼的工艺研究
11.
Effects of Yeast Culture on Rumen Fermentation and Fiber Digestibility in Steers;
酵母培养物对肉牛瘤胃发酵及纤维消化的影响
12.
Fermentation Optimization of Yeast Expression of Myostatin Propeptide
酵母表达肌肉生长抑制素前肽发酵工艺的优化
13.
Selective hydrogenation of cinnamaldehyde to cinnamyl alcohol biocatalyzed by Mucor sp. JX23 fermentation broth
Mucor sp.JX23发酵液生物催化肉桂醛选择加氢制肉桂醇
14.
(Greek) made of lamb.
（希腊）用羊肉制成。
15.
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
16.
Microbe and Its Variety of Traditional Fermented Meat;
传统发酵肉中的微生物及其变化特性
17.
Nutritional and Functional Evaluation of Products Fermented by Chicken Protein
鸡肉蛋白发酵产物的营养与功能评价
18.
Studies on the Process Technology and Product Characteristics of Fermented Beef Jerky
发酵牛肉干工艺及其产品特性的研究