1.
Application of HACCP in Pasteurized Meat Products
HACCP体系在低温肉制品生产中的应用
2.
Function of Meat Mincing Techniques During Pasteurized Meat Products
斩拌在低温肉制品加工过程中的作用
3.
Characteristics of Complex Gums and Their Application in Meat Products Cooked at Low Temperatures;
复配胶的特性及其在低温肉制品中的应用
4.
How to Prolong the Shelf Life of Low Temperature Meat Products Using the Predictive Microbiology
利用预测微生物学延长低温肉制品的货架期
5.
Application of Predictive Models in Microbial Controlling for Low-temperature Meat Products
低温肉制品微生物控制与预测模型应用研究进展
6.
Set up HACCP System of Sausage and Study on Vegetable Nutrition Low Temperature of Meat Food;
红肠生产HACCP的建立及蔬菜营养低温肉制品的开发
7.
Progress of the Research on the Fresh-keeping Effects of Nisin Complex Antiseptic in the Pasteurized Meat Products
Nisin复合防腐剂对低温肉制品保鲜效果的研究进展
8.
Study on the Method to Extend Shelf-life of the Low-temperatrure Beef Production
延长低温牛肉制品货架期方法的研究
9.
Research on compound antiseptic applying to the low-temperature meat product
低温灌肠肉制品中复合防腐剂的研究
10.
Development of Water’s State in Meat and Meat Products-low Field NMR Method
低温NMR研究肉与肉制品中水的状态中的应用
11.
Effect on Bacteriocin Nisin to Extend Shelf Life of the Low-temperature of Cooked Meat
细菌素Nisin延长低温熟肉制品货架期的效果
12.
The Studies on Preparation of High Efficiency and Concentrated Starter Specialized for the Low Temperature and Low Acid Fermented Beef Products;
低温低酸发酵牛肉专用高效浓缩发酵剂的制备工艺研究
13.
The cold would slow germ growth in the meat, rendering the use of spices unnecessary.
低温能减慢肉里细菌的生长，使用调味品就没有必要。
14.
To reduce the temperature of(produce or meat, for example) by artificial means before packaging or shipping.
预先冷冻在包装或装运之前用人工方法降低（如，产品或肉）的温度
15.
Studies on effects of different packaging methods for low-temperature storage fresh beef qualities
不同包装方式对低温贮藏鲜牛肉品质的影响研究
16.
Studies on Application of Complex Konjac Gum in the Processing of Low Fat Meat Products;
复配魔芋胶在低脂肉制品加工中的应用研究
17.
Creating low-fat sausage and meat products with METHOCEL MX~(TM) fat replacement technology
采用METHOCEL MX~(TM)技术开发低脂肪香肠和肉制品(英文)
18.
When meat products, especially broths, are cooked, they often have lower oxidation-reduction potentials.
肉制品尤其是当肉汤被蒸煮时,它们经常有较低的氧化还原电势。