1.
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
2.
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
3.
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
4.
RESEARCH OF QUALITY OF YANBIAN YELLOW CATTLE'S FERMENTED JERKY IN STORAGE
延(边)黄牛发酵牛肉干贮藏期间品质研究
5.
Research of quality of yanbian yellow cattle's kimchi fermentation beef jerky and traditional beef jerky in storage
泡菜发酵牛肉干与传统牛肉干贮藏期间品质研究
6.
The Color and Antioxidant Properties of the Kimchi Fermented Beef Jerky and Traditional Beef Jerky During Storage
泡菜发酵牛肉干与传统牛肉干贮藏期间颜色及氧化稳定性的研究
7.
The Studies on Preparation of High Efficiency and Concentrated Starter Specialized for the Low Temperature and Low Acid Fermented Beef Products;
低温低酸发酵牛肉专用高效浓缩发酵剂的制备工艺研究
8.
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
9.
Research on color and antioxidant properties of Yanbian yellow cattle's fermented jerky during storage
延边黄牛发酵牛肉干在贮藏期间颜色及氧化稳定性的研究
10.
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
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.
Study on Quality Change of Qinchuan Beef in Lactic Acid Fermentation
秦川牛肉在乳酸发酵过程中品质变化研究
13.
Studies of Alcohol-Fermented Feedstuff on Quality Meat Production Effect in Yanbian Yellow Cattle;
酒精发酵饲料对延边黄牛优质牛肉生产效应的研究
14.
A Study on Digestibility and Digested Energy of Beefs Fed on Rice Straw Fermented by a
一种秸秆生化培养剂发酵稻草饲喂肉牛消化率及消化能的研究
15.
Study on the Isolation, Identification and Applying of Predominate Microbiology from the Dried Beef;
牛肉发酵过程中优势微生物的分离鉴定及应用研究
16.
Influence of Virginiamycin Supplementation on Rumen Fermentation and Microbial Populations in Steers
日粮添加维吉尼亚霉素对肉牛瘤胃发酵及瘤胃微生物的影响
17.
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
18.
Milk becomes cheese by fermentation.
牛奶经发酵而成乳酪。