Font Size:
a
A
A
Keyword [Fermented mutton]
Result: 1 - 14 | Page: 1 of 1
1.
The Study Of Application Of Pickles Juice In Fermented Mutton Sausage
2.
Study On The Key Technology Of Fermented Mutton
3.
The Isolation, Screening Of Lactic Acid Bacteria And The Application In Fermented Mutton Sausage
4.
The Separation Of Staphylococcus In Inner Mongolia Traditional Meat Products And The Application Of Fermented Mutton Sausage
5.
Effects Of Allum Mongolium Regel And Allium Mongolium Regel Extractive On The Quality Characteristics Of Fermented Mutton Sausage During Processing
6.
Effects Of Different Starter Cultures On Physicochemical Characteristics And Lipolysis Of Fermented Mutton Sausage
7.
Effects Of Different Starter Culture On Volatile Flavor Compounds In Fermented Mutton Sausage Of Production Process
8.
Screening Of Not-producing-tyramine And Histamine Lactic Acid Bacteria And Its Effect On The Quality Of Fermented Mutton Sausages
9.
Studies Of Effect Of Starter Cultures On Proteolysis,Lipolysis And Flavor Formation Mechanism In Fermented Mutton Sausages
10.
Effects Of Different Starter Cultures And Storage Temperature On Quality Of Fermented Mutton Sausages
11.
Effects Of Starter And Spices On Safety And Flavor Of Fermented Mutton Sausage
12.
Effect Of Startert On Sensory Quality And Flavor Of Fermented Mutton Jerky
13.
Effect Of Starter And Spice On The Quality Of Fermented Mutton Jerky
14.
Study On The Process Optimization And Shelf Life Prediction Of Fermented Mutton Jerky
<<First
<Prev Next>
Last>>
Jump to
