1.
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
2.
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
3.
highly seasoned minced meat stuffed in casings.
加多种调料的碎肉灌在肠衣里的肉制品。
4.
Study on the Method to Extend Shelf-life of the Low-temperatrure Beef Production
延长低温牛肉制品货架期方法的研究
5.
Application of HACCP in Pasteurized Meat Products
HACCP体系在低温肉制品生产中的应用
6.
Function of Meat Mincing Techniques During Pasteurized Meat Products
斩拌在低温肉制品加工过程中的作用
7.
Development of Water’s State in Meat and Meat Products-low Field NMR Method
低温NMR研究肉与肉制品中水的状态中的应用
8.
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
9.
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)
10.
Characteristics of Complex Gums and Their Application in Meat Products Cooked at Low Temperatures;
复配胶的特性及其在低温肉制品中的应用
11.
Effect on Bacteriocin Nisin to Extend Shelf Life of the Low-temperature of Cooked Meat
细菌素Nisin延长低温熟肉制品货架期的效果
12.
How to Prolong the Shelf Life of Low Temperature Meat Products Using the Predictive Microbiology
利用预测微生物学延长低温肉制品的货架期
13.
Application of Predictive Models in Microbial Controlling for Low-temperature Meat Products
低温肉制品微生物控制与预测模型应用研究进展
14.
Progress of the Research on the Fresh-keeping Effects of Nisin Complex Antiseptic in the Pasteurized Meat Products
Nisin复合防腐剂对低温肉制品保鲜效果的研究进展
15.
Effects of Flaxseed Gum on Textural Properties of Low-temperature Chicken Sausages
亚麻籽胶对低温鸡肉火腿肠质构特性的影响
16.
As a professional manufacturer for many years, we supply a wide range of spices for sausage& other meat product.
本公司致力于肉类调味品，香肠，腊肉，肉制品之调味预拌香料。
17.
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。
18.
Effects of Xylooligosaccharides on Growth Performance, Meat Quality and Intestinal Bacteria in Broilers
低聚木糖对肉仔鸡生产性能、肉品质及肠道微生物的影响