1.
Analysis of the Volatile Compounds of Cantonese Sausage by HS-GC-MS
广式腊肠风味物质成分的HS-GC-MS分析
2.
Application of HACCP in Cantonese Sausage Produce
广式腊肠生产加工中HACCP的应用研究
3.
Impact Factors and Inhibition of Lipolysis in Cantonese Style Sausage;
广式腊肠脂肪水解影响因素及其控制技术研究
4.
Effect of lipids degradation on the flavor of Cantonese Sausages during processing
加工过程中广式腊肠脂肪降解对风味的影响
5.
The Effect of Staphylococcus and Lactobacillus on Cantonese Sausage Flavor
葡萄球菌和乳酸菌对广式腊肠风味的影响
6.
Effect of curing agents and roast parameters on acid value of Cantonese sausage
广式腊肠主要配料及烘烤工艺对酸价的影响
7.
Study on the changes of texture and color of Cantonese sausage during processing
广式腊肠加工过程中质构与色泽变化的研究
8.
Study on the Changes and the Identification of Enterococci in Cantonese Sausage during Processing
广式腊肠加工过程中肠球菌变化规律及其分离鉴定
9.
Dynamic analysis of factors influencing the concentration of nitrite and flavor development in Cantonese sausage
广式腊肠中影响亚硝酸盐浓度及风味物质形成因素的动态分析
10.
Physicochemical properties changes of Chinese Guangdong sausage during drying process and storage
广式腊肠干燥及贮藏过程中主要理化特性的变化
11.
Effects of Staphylococcus condimenti and Macrococcus caseolyticus on Residual Nitrite Contents and Colour Formation of Cantonese Sausag
接种葡萄球菌和巨球菌降低广式腊肠亚硝酸盐残留量及对色泽形成的影响
12.
"No mistake about it," answered the young man in the baggy trousers.
“错不了！"是腊肠式裤管的青年回答。
13.
A Survey of the Yi’s Tiaogong Ritual at Dala,Napo,Guangxi
广西那坡县达腊彝族跳弓仪式调查报告
14.
It was incorporated as Chop Hup Chong Food Industries Pte Ltd (CHC) in 1988.
本公司的产品种类包括肉干，肉丝，腊肠和脆式的肉干（脆之片）。
15.
Sausages in Canton style are of high quality and with special taste.
广式香肠，口味独特，质量上乘。
16.
And a pound and a half of Denny's sausages.
要一磅半丹尼腊肠。
17.
slice off a piece of salami.
切下一薄片意大利腊肠
18.
One:The famous Colombo log.The salami that started it all.
第一件：举世闻名的腊肠，腊肠让我们彼此认识。