Starter culture - Globe Thesis

Keyword [Starter culture] Result: 1 - 20 \| Page: 1 of 4
1.	Identification Of Staphylococcus Spp. Isolated From Hunan Bacon And Its Mechanism Of Aroma-production
2.	Study On High Effective Lyophilized Lactic Acid Starter Culture Concentrates
3.	Microbial Succession During Ripening And Influence Of Starter Culture On The Quality Of Fermented Dry Sausages
4.	Screening Of Super LAB Strains From Natural Fermented Milk In Western Sichuan Plateau
5.	Effects Of Starter Cultures On The Quality Of Dry Fermented Chinese-Style Sausage
6.	The Studies On Preparation Of High Efficiency And Concentrated Starter Specialized For The Low Temperature And Low Acid Fermented Beef Products
7.	Research Of Crux Technology On Preparing High-activity Concentrated Yoghourt Freeze-dry Starter Culture
8.	Research And Control Of Factors Affecting Biogenic Amines Content In Chinese Dry Fermented Sausages
9.	Study On High Activity Lyophilized Starter Culture Of Yoghurt
10.	Study On The Microbial Flora In The Process Of Sichuan Type Sausage Fermentation And Starter Culture Of Sausage
11.	Studies On The Probiotic Stater Culture
12.	The Study On The Starter Culture Of Fresh Acid-curd Cheese And Fermentation Technology
13.	The Study On The Safety And Control Technique Of Histamine Content Of The Dry Fermented Sausage
14.	Study On The Growth Regulation Of Staphylococcus Aureus And Inhibitive Factors In Fermented-dry Beef Producting
15.	Studies On The Screening And Fermentation Conditions Of Fine LAB Strains From Natural Fermented Milk
16.	Study On Filtration Lactic Acid Bacteria From Pickling Vegetable And High-activity Admixture Bacterium Strain Starter Culture
17.	Study On The Microbial Flora And The Starter Culture Of Traditional Pork Cured With Soy Sauce
18.	Study On The Microbial Flora In Sichuan Sauerkraut And Starter Culture Of Sauerkraut
19.	Analysis Of Microflora During The Processing Of Brassica Juncea Coss Var Tsatsai And The Research Of Starter Cultures
20.	Development And Application On The Starter Culture Of Meat
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