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Keyword [Sausages]
Result: 1 - 20 | Page: 1 of 6
1.
Study On The Quality Characteristics And The Changes And Formation Mechanism Of Volatile Flavor Of Mutton Fermented Dry Sausage
2.
Studies On The Mechanism And Applying Of Dried Sausages Fermented With Isolated Microbiology
3.
Studies On The Isolation, Screening And Application Of Bacteria From Starter Cultures Of Fermented Sausages
4.
Protein Hydrolytic Activity Against Pork Protein Extracts Of Lactoballus Plantarum And Its Application In The Fermented Sausage
5.
Study On Changes Of Volatile Flavour Compounds Of Dry Fermented Sausages During Processing
6.
Microbial Succession During Ripening And Influence Of Starter Culture On The Quality Of Fermented Dry Sausages
7.
Study On The Processing Technology Of Fermented Lamb Sausages
8.
Research And Control Of Factors Affecting Biogenic Amines Content In Chinese Dry Fermented Sausages
9.
Isolation, Screening And Application Of Lactic Acid Bacteria From Fermented Sausages
10.
Study On Partial Properties Of Two Lactic Acid Bacteria And Their Application In Low-temperature Fermented Sichuan Sausages
11.
Characterization And Application Of Micrococci And Staphylococci Isolated From Fermented Sausages As Starter Cultures
12.
Isolation, Screening And Application Of Lactic Acid Bacteria From Fermented Sausages
13.
Screening On Antioxidation Meat Starters And Its Application In Mutton Fermented Sausages
14.
The Effect Of The Zein Hydrolysate On The Oxidative Stability Of Chinese Sausages
15.
Preparation And Application Of Starter Cultures With Super Concentration And High Activity For Fermented Sausages
16.
Study On Dietary Fiber Of Defatted Rice Bran
17.
Studies On The Process Technology And Characteristics Of Fermented Sausage
18.
The Methods For Measuring Nitrate And Nitrite In Food By Chemiluminescence
19.
Construction Of Texture Standard Of Ham Sausages
20.
The Reserch For Complex Bacteria Fermented Goose Sausages Of Low Cholesterol
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