Keyword [Sichuan bacon] Result: 1 - 6 | Page: 1 of 1 1.  Physical, Chemical And Microbial Property Of Sichuan Bacon During Processing And Selection Of Staphylococcus 2.  Study On The Effect Of Microbial Fermentation Agents On The Characteristics Of Sichuan Bacon 3.  RAPD Analysis Of Microecosystem During Processing And Storage Of Sichuan Bacon And Sichuan Sausage 4.  Effects Of Salt Dosage On Quality Changes In Sichuan Bacon During Processing And Storage 5.  Study On Effect Of Lipoxygenase And Microcapsule Antioxidation In The Production Of Sichuan Bacon 6.  Study On The Effect Of Saccharomyces Cerevisiae On The Quality And Safety Of Fermented Bacon   <<First  <Prev  Next>  Last>>  Jump to

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