1.
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
2.
Screening of Cholesterol-reducing Lactic Bacteria and the Study of Fermented Sausage with Mutton;
降胆固醇菌株的筛选及在发酵羊肉香肠中的应用研究
3.
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
4.
Screening on Antioxidation Meat Starters and Its Application in Mutton Fermented Sausages;
抗氧化肉品发酵剂的筛选及其在羊肉香肠中的应用
5.
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
6.
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
7.
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
8.
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
9.
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
10.
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
11.
Analysis of Changes in Microflora and Physico-chemical Properties of Fermented Beef Sausage during Fermentation
发酵牛肉香肠中菌相变化和理化特性的研究
12.
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
13.
Protein Hydrolytic Activity Against Pork Protein Extracts of Lactoballus Plantarum and Its Application in the Fermented Sausage;
植物乳杆菌对猪肉蛋白提取物的分解能力及在发酵香肠中的应用
14.
Ultraviole Ray Mutagenesis Screening Cholesterol-degrading Strain and Its Application to Fermentative Beef Sausage;
降胆固醇菌株的紫外诱变选育及其在发酵牛肉香肠中的应用
15.
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
16.
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
17.
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
18.
The Study on the Quality Evaluation Technology of Mutton Processing Suitability to Mutton Sausage;
羊肉对羊肉香肠加工适宜性的品质评价技术研究