fermented sausage - Globe Thesis

Keyword [fermented sausage] Result: 81 - 99 \| Page: 5 of 5
81.	Study On The Protective Agent Of Staphylococcus Xylose Dry Powder And Its Application In Fermented Sausage
82.	The Effect Of Oligofructose And Inulin On The Flavor Of Fermented Sausage
83.	IMPACT OF IRRADIATION ON THE MICROFLORA OF MEAT FOR THE PRODUCTION OF FERMENTED SAUSAGE, EFFECT OF RADIOLYTIC PRODUCTS ON BACTERIA IN A FOOD SYSTEM AND A NEW METHOD FOR THE ENUMERATION OF RADIATION-RESISTANT, NON-SPORE-FORMING BACTERIA
84.	Synergistic Effect Of Tannin,VC And VE On Antioxidant Properties Of Fermented Sausage
85.	Screening Yeast From Traditional Xuanwei Ham And Its Effect On Fermented Sausage Quality
86.	Mechanism Of Reducing N-dimethylnitrosamine By Lactobacillus Pentosus R3 And Its Application In Fermented Sausages
87.	Effect Of Starter On Protein Degradation And Peptide With Antioxidant Capacity Of Dry Fermented Sausage During Processing
88.	Antioxidant Activity Of Lactobacillus Plantarum And Formation And Stability Of Antioxidant Peptides In Fermented Sausage
89.	Screening Of Lactic Acid Bacteria With Antibacterial Activity And Its Application In Fermented Sausage
90.	Study On Processing Technology Of Chickpea Compound Fish Sausage And The Variation Of Quality During Storage
91.	Study On The Mechanism Of Histamine Reduction By Lactobacillus Plantarum LPZN19 In Fermented Sausage
92.	Study On The Isolation,Identification And Antioxidant Activity Of Peptides In Fermented Sausage
93.	Studty On The Effect Of Low Sodium Compound Salt On The Quality Of Fermented Sausages
94.	Effect Of Lactobacillus Plantarum With Antioxidant Properties On Protein,Fat Oxidation And Product Quality Of Fermented Sausage
95.	Effect Of Different Lactic Acid Bacteria On The Quality Of Fermented Sausage
96.	Study On The Mechanism Of Lactic Acid Bacteria On Proteolysis In Fermented Sausage
97.	Preparation Of Functional Strain Starter And Its Effect On Sausage Quality
98.	Preparation And Photostability Study Of Chili Red Oil And Its Application In Dry-fermented Sausage
99.	Study On The Technology Optimization And Quality Changes During Processing And Storage Of Fermented Sausage
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