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Keyword [Chinese-style sausage]
Result: 1 - 6 | Page: 1 of 1
1.
Effects Of Starter Cultures On The Quality Of Dry Fermented Chinese-Style Sausage
2.
Study On The Effects Of Using Properties Of Forsythia Suspensa And Thymus In Chinese-style Sausage
3.
Preparation Of Sorbic Acid Nanoparticle And Its Application On Keeping Pork Fresh
4.
Three Plants Phenolics Affect Chinese Sausage, Fat And Protein Oxidation
5.
Effect Of Sage(Salvia Officinalis) On The Antioxidant Stablity And Edible Quality Of Chinese-Style Sausage
6.
Effects Of Protein Oxidation On Protein Functional Properties And Quality Of Sausage In Chinese
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