fermented meat - Globe Thesis

Keyword [fermented meat] Result: 1 - 20 \| Page: 1 of 2
1.	Study On Culture And Preparation Of Lactic Acid Bacteria Powder Starter Used For Fermented Meat
2.	Isolation, Screening And Application Of Lactobacillus Casei From Natural Fermented Meat Products
3.	Screening Of Cholesterol-Degrading Starter And Its Application To Fermented Meat Products
4.	Lactic Acid Bacteria Degrade Nitrite Mechanism In Fermented Meat Products And Study On Screening Of Fine Strains
5.	The Studies On Preparation Of High Efficiency And Concentrated Starter Specialized For The Low Temperature And Low Acid Fermented Beef Products
6.	Study On Improved Production Technology Of Traditional Xiangxi Nanx Wudl
7.	The Study On Screening And Application Of Microbe From Fermented Meat Production
8.	Screening Of Starter Cultures From Yun-nan Cured Beef And Study On Action Mechanism In The Fermented Sausage
9.	Study On The Key Technology Of Fermented Mutton
10.	The Separation, Identification And Application Of Bacteria From The Traditional Fermented Products
11.	Study On Application Of Celery Powder High In Nitrate In Fermented Meat Product
12.	Research On Screening And Apply Of Bacterium For Sausage Fermented
13.	Screening, Characterization And Preliminary Research On Lower Cholesterol Mechanism Of Cholesterol-Lowering Lactic Acid Bacteria In Traditional Sour Meat
14.	Histamine And Other Ingredients As Well As The Impact On Safety In Fermented Meat Produtcs
15.	Screening And Identification Of Lactic Acid Bacteria With Highly Reactive Antioxidant From Fermentation Meat
16.	Monascus Strain Screening,Identification For Meat Fermentation And Function Properties Studies Of Its Acid Protease
17.	Process Technology Of Probiotics Fermenting Chilled Prepared Barbecue Beef
18.	The Risk Of Harmful Microorganisms In Fermented Meat Product
19.	Screen Of Lactic Acid Bacteria With Antioxidant Activity From Fermented Meat Product And Studing On The Antioxidant
20.	Screening And Identification Of Lactic Acid Bacteria To Substitute Nitrite Color Protection From Fermentation Meat
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