1.
Studies on the Effect of Compound Natural Preservatives Used in Emulsion-type Sausage
复合型天然防腐剂在乳化型香肠中的作用研究
2.
Physiological and biochemical characterization of lactic acid bacteria from fermented sausage
发酵香肠乳酸菌生理生化特性的研究
3.
Study on the application effect of emulsion sausage by adding soybean protein
大豆蛋白在乳化香肠中的应用效果研究
4.
Optimization of medium composition for cell multiplication and culture conditions of Lactobacillus farciminus
香肠乳杆菌增殖培养基及培养条件的优化研究
5.
Adsorption of Urea from Model Enteric Juice by Emulsion Liquid Membrane;
吸附型乳化液膜清除人工肠液中尿素的研究
6.
In Vitro Adhesion of Several LAB Strains and Pathogens to Puppy Intestinal Mucus;
乳酸菌和大肠杆菌对固定化犬肠道粘蛋白模型的粘附性研究
7.
Isolation, Screening and Application of Lactic Acid Bacteria from Fermented Sausages;
发酵香肠中乳酸菌的分离、筛选与应用
8.
Absorption characteristics of 4 linear furocoumarins across human intestinal epithelial in a model of Caco-2 cell monolayer
线型呋喃香豆素类化合物在人源肠Caco-2细胞模型中的吸收特性
9.
jumbo sausage items
缝合肠衣包的特大型香肠
10.
Expression and Purification of Human Papillomavirus Type 58 Late Protein L1 in E.coli;
人乳头瘤病毒58型晚期蛋白L1在大肠杆菌中的表达及纯化的研究
11.
Studies on Microflora Affected by Different Concentration of Crude Fiber and Readjusted by Bifidobacterium Adolescentis in Cecum Area of Weanling Rabbits;
纤维型腹泻断乳仔兔盲肠区菌群化及双歧杆菌对其调控的研究
12.
Effects of Ruhuang Preparation on Intestinal Endotoxemia of Liver Cirrhosis Rats;
乳黄制剂对肝硬化模型大鼠肠源性内毒素血症的影响
13.
Dynamic analysis of lactic acid contents and related microbes in the fermentation of Luzhou-flavour liquor
浓香型白酒发酵中乳酸含量动态变化与相关微生物研究
14.
Study on Synthesis and Emulsion Mechanism of Rosin Dispersed Size Emulsifiers;
松香分散胶乳化剂合成及其乳化机理的研究
15.
Inoculate lactic acid funguses ferment in the mixture of banana and milk.
将香蕉泥与牛奶调配接种乳酸菌发酵制成凝固型香蕉酸牛乳。
16.
Chemical Conversions of Biomass into Aroma Chemicals--the Use of Lactic Acid
生物质化学转化制备香料——乳酸的利用
17.
Shaped like a sausage.
香肠状的形状象香肠的
18.
Chemical Constituents of Benzoin and Olibanum and Their Antitumor Activity;
安息香和乳香化学成分及抗肿瘤活性研究