1.
Study on anti-microbial effect of compound preservatives in sausage products with lower contents of nitrite
复合防腐剂对低硝灌肠制品抑菌效果的研究
2.
Research on compound antiseptic applying to the low-temperature meat product
低温灌肠肉制品中复合防腐剂的研究
3.
Additives with different adding amount added in Ham processing are able to reduce the content of nitrite.
在火腿肠加工中添加几种不同剂量的添加剂来降低肉制品中亚硝酸盐的含量。
4.
Effects of Several Additives on Nitrite Residues in Sausage
几种添加物对香肠制品亚硝酸盐残留量的影响
5.
An Experimental Study about the Influence of Hyponitrate Preparations on Vegetable Quality;
蔬菜低硝酸盐制剂对蔬菜品质影响的试验研究
6.
A sausage made of or containing ground liver.
肝肠用肝泥灌制的香肠
7.
highly seasoned minced meat stuffed in casings.
加多种调料的碎肉灌在肠衣里的肉制品。
8.
Effect of Nitrosohemoglobin Made from Porcine Blood on Quality of Red Sausage
由猪血液制备的亚硝基血红蛋白对红肠品质影响的研究
9.
Conclusion (1) Fill a doctor's prescription reasonably,clyster drip can descend effectively hypernatremia.
结论(1)合理配制中药方剂,点滴灌肠能有效降低高氮质血症。
10.
Creating low-fat sausage and meat products with METHOCEL MX~(TM) fat replacement technology
采用METHOCEL MX~(TM)技术开发低脂肪香肠和肉制品(英文)
11.
Compatibility of drip-style enema metronidazole treatment of chronic proctitis Experience of 120 Cases
甲硝唑配伍滴注式灌肠治疗慢性直肠炎120例经验总结
12.
Effect of isolate plasma protein on sausage product texture
猪血血浆分离蛋白对灌肠类制品质构影响的研究
13.
On-table colonic lavage appilcation to primary resection and an astomasis of carcinous obstruction of the large bowel;
应用全结肠术中灌洗治疗低位大肠梗阻
14.
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
15.
Influence of SNP in perfusion on structure and function of transplanted intestine
硝普钠加入灌注液对移植小肠黏膜结构与功能的影响
16.
Set up HACCP System of Sausage and Study on Vegetable Nutrition Low Temperature of Meat Food;
红肠生产HACCP的建立及蔬菜营养低温肉制品的开发
17.
Study on the Low Temperature Preparation and Application of Calcium Nitrate Ammoniate;
硝酸钙氨合物的低温制备及应用研究
18.
Method of Nitrite Reduction in Preserved Pickles
降低腌制酸菜中亚硝酸盐方法的研究