1) Chinese-style sausage
中式香肠
1.
The rules of change of microbiological index during natural air-drying of Chinese-style sausage;
中式香肠自然晾挂成熟过程中微生物指标的变化规律
2.
Physicochemical,biochemical and microbiological changes of Chinese-style sausage during natural air-drying;
传统中式香肠自然晾挂成熟过程中生理生化特性及微生物的变化
3.
Study on the Effects of Using Properties of Forsythia Suspensa and Thymus in Chinese-style Sausage;
连翘、百里香在中式香肠中应用效果的研究
2) Chinese sausage
中式香肠
1.
Effect of salting and baking technology on the quality of Chinese sausage
腌制和烘烤工艺对中式香肠品质的影响
2.
The text investigates the effects of the use of AOB on Chinese sausage.
本文探索了竹叶抗氧化物(AOB)在中式香肠中的应用效果。
3.
This paper figured out a high performance meat additive consisted of bamboo-leaf- flavonoids (BLF) and iso-ascorbyl sodium via a serial of application tests in Chinese sausage.
实验选用中式香肠体系 ,通过测定过氧化值 (POV)、酸价 (AV)和亚硝酸盐含量 ,辅以感官评定等手段 ,评价此复合抗氧化剂的抗氧性能以及对产品风味和质量的整体影响。
3) chinese style sausage
中式香肠
1.
The research of fermentation of Chinese style sausage by multi-lactobacillus;
混合乳酸菌发酵生产中式香肠的研究
4) dry fermented Chinese-style sausage
中式干发酵香肠
1.
In this study, three batches of dry fermented Chinese-style sausage inoculated with Staphylococcus xylosus-12 and Pediococcus pentosaceus- ATCC 33316 (CHS-SP), Staphylococcus xylosus-12 and Lactobacillus casei subsp.
001(CHS-SL)作为发酵剂,并以无引发剂组(CHS-CONT)作对照研制了3批不同的中式干发酵香肠产品,并对各产品的理化性质、微生物学性质及感官品质进行了研究。
5) Chinese fermented sausage
中式发酵香肠
1.
On fermenting property for Chinese fermented sausage;
中式发酵香肠发酵特性的研究
6) Chinese-style dry fermented sausage
中式发酵干香肠
1.
Isolation,screening,preliminary identification and culture of Pediococcus strains from the Chinese-style dry fermented sausage
中式发酵干香肠中片球菌的分离筛选、鉴定和培养
2.
Isolation,screen,identification and culture of Staphylococci and Micrococci strains from the Chinese-style dry fermented sausage
中式发酵干香肠中葡萄球菌和微球菌的分离筛选、鉴定和培养
补充资料：中式汉堡包
中式汉堡包
主料：馒头
辅料：生菜、酱豆腐、酱牛肉
调料：橄榄油
烹制方法：
1、将馒头切成两半，锅中倒入少许橄榄油，放入馒头煎至两面金黄后取出，抹上酱豆腐，夹入牛肉、生菜即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。