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Keyword [sausage]
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1. Study On Spoilage Mechanism And Biologic Inhibition Of Spoilage Microorganism For Low Temperature-heated Smoked And Cooked Sausage
2. Study On The Quality Of Cooked Sausage, Establishment Of Mathematical Model And Mechanism Of C. Sporogenes Inhibition Affected By Nitrite
3. Study On The Quality Characteristics And The Changes And Formation Mechanism Of Volatile Flavor Of Mutton Fermented Dry Sausage
4. Effect And Mechanism Of Transglutaminase Treatment On PSE Pork
5. Studies On The Mechanism And Applying Of Dried Sausages Fermented With Isolated Microbiology
6. Studies On The Preservation Of Low Temperature-heated Sausage
7. Set Up HACCP System Of Sausage And Study On Vegetable Nutrition Low Temperature Of Meat Food
8. Studies On Intergrage Preservation Techniques And Analysis Of Microflore Of Vacuum Packaged Red-Sausage
9. Studies On Production Technology And Physico-Chemical, Microbial Changes During The Processing Of Fermented Sausage
10. Protein Hydrolytic Activity Against Pork Protein Extracts Of Lactoballus Plantarum And Its Application In The Fermented Sausage
11. Study On Changes Of Volatile Flavour Compounds Of Dry Fermented Sausages During Processing
12. Studies On Key Technics And Packaging Technology Of Dry Fermented Sausage
13. Screening And Application Of Bacteria Strains To Be Used As Meat Starters In Fermented Sausage
14. Effect Of Non-meat Functional Ingredients On Texture Properties Of Chicken Sausage With Microbial Transglutaminase Addtion
15. Screening Of Cholesterol-Degrading Starter And Its Application To Fermented Meat Products
16. Study On The Processing Technology Of Fermented Lamb Sausages
17. The Bactriostasis Of Propolis And The Applied Study On The Keeping Freshness Of Meat And Meat Products
18. Studies On Texture Profile Analysis And Application Of Smoked-and-Cooked Sausage
19. The Preparation And Characterization Of Artificial Sausage Casing
20. The Foundation Of Haccp In The Process Of Making 320g Roast Sausage
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