1.
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
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.
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
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.
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
6.
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
7.
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
8.
Shaped like a sausage.
香肠状的形状象香肠的
9.
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
10.
Investigation on the Chemical Constituents of Anaphalis Lactea, Anaphalis Margaritacea and Saussurea Caulopter
乳白香青、珠光香青和翅茎风毛菊化学成分研究
11.
The mastic tree.
乳香黄连木，乳香树
12.
The activating conditions of leavening in the dried fermented sausage
干发酵香肠中发酵剂活化条件的研究
13.
Preparation and characterization of β-elemene microemulsion
β-榄香烯微乳的制备及理化性质考察
14.
β-elemene Combined with Radio-chemotherapy in Treatment of 29 Cases with Cervical Cancer
放化疗联合榄香烯乳治疗宫颈癌29例
15.
Pediococcus cerevisiae and Laetobacillus plantarum are most often involved in sausage fermentations.
啤酒足球菌和植物乳酸杆菌是发酵香肠中最广泛使用的两种菌。
16.
otherwise, Alpine dairy products, sausages, and breads are well worth taking home.
否则，阿尔卑斯山的乳制品、香肠和面包都很值得带回家。
17.
Study on Partial Properties of Two Lactic Acid Bacteria and Their Application in Low-temperature Fermented Sichuan Sausages;
两种乳酸菌部分性能测试及其在低温发酵川味香肠中的应用研究
18.
Protein Hydrolytic Activity Against Pork Protein Extracts of Lactoballus Plantarum and Its Application in the Fermented Sausage;
植物乳杆菌对猪肉蛋白提取物的分解能力及在发酵香肠中的应用