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Keyword [sausage]
Result: 181 - 200 | Page: 10 of 10
181. Effects Of Different Sodium Nitirte Content On Storage Quality Of Chinese Sausage
182. Effects Of Starter Culture On The Quality Of Chinese Sausage And Preparation Of Dry Powder Starter Culture For Fermented Sausage
183. Preparation Of Soybean Protein Isolate For Sausage And Its Application
184. Effect Of Breed On Quality Of Emulsified Mutton Sausages
185. Study On Regulation Of Inoculation With Endogenous Enzyme In Xinjiang Smoked Horse Sausage
186. The Effects Of Functional Ingredients On Texture Properties Of Tofu Sausage With Transglutaminase Treatment
187. Study On Biogenic Amines Contents And The Effect Of Hametz In Xinjiang Smoked Horsemeat Sausages
188. Effects Of High Hydrostatic Pressure And Microbial Transglutaminase Treatment On The Qualities Of Beef Sausage
189. Isolation, Identification And Application Of Lactic Acid Bacteria From Traditional Natural Fermentation Sausage In Sichuan
190. Identification And Screening Of Bacteriocin-producing Lactic Acid Bacteria Isolated From Fermented Sausages And Fermentation Condition
191. Isolation Of Primary Microorganism From Northern Natural Fermented Dry Sausage And The Studies Of Zymotechnique
192. Study On Proteolytic And Lipolytic Products,and Volatile Flavor Compounds Of Mutton Fermented Sausage
193. Research On Effects Of Lysine And Arginine On Quality Chacterisitics Of Pork Sausages
194. Effects Of Compound Salt On Fat Oxidation And Qualities Of Pork Sausage With Chrysanthemum
195. Effects Of Compound Salt On Quality And Storage Characteristics Of Pork Sausage With Lotus Leaf Powder
196. Effects Of Sodium Nitrite Replaced Partially By Carboxyhemoglobin On Qualities And Security Of Pork Sausage
197. Study On Components Analysis Of Liquid Smoke Flavoring And Application Of Sausage Food
198. Study On The Tenderizing Technology, Emulsion For Spent Layer And Technology Of Chicken Ham And Sausage
199. The Study Of Paper Base Smoked Sausage Casing
200. Research On The Effect Of Cassava Acetate Starch In The Sausage
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