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.
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
3.
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
4.
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
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.
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
7.
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
8.
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
9.
highly seasoned fatty sausage of pork and beef usually dried.
加很多香料的肥猪肉和干牛肉香肠。
10.
tomato and cheese pizza with sausage.
夹香肠的番茄和干酪比萨饼。
11.
tomato and cheese pizza with pepperoni.
夹意大利辣香肠的番茄和干酪比萨饼。
12.
Goat cheese and capers! Pepperoni and mushroom. -
羊干酪配山柑！- 意大利辣味香肠和蘑菇。
13.
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
14.
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
15.
Shaped like a sausage.
香肠状的形状象香肠的
16.
small frankfurters wrapped in biscuit dough and baked.
小的法兰克福香肠，用饼干面团卷住，然后烘焙。
17.
We make: olive oil, canned olives, cheese, ham and sausages.
产品有：橄榄油、橄榄罐头、干酪、火腿和香肠。
18.
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