1.
THE RELATIONSHIP BETWEEN PH AND AW AND ITS EFFECTS ON THE FLAVOR OF CHINESE-STYLE FERMENTED SAUSAGE
中式发酵香肠pH与Aw的关系及其对产品风味的影响
2.
Effects of Starter Cultures on the Quality of Dry Fermented Chinese-Style Sausage;
发酵剂对中式干发酵香肠质量的影响
3.
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
4.
Application of starter culture and enzyme in fermented sausage
发酵剂和酶制剂在发酵香肠中的应用
5.
Studies on the Isolation, Screening and Application of Bacteria from Starter Cultures of Fermented Sausages;
发酵香肠的菌种分离、筛选及在发酵香肠中的应用研究
6.
Screening and Application of Bacteria Strains to be Used as Meat Starters in Fermented Sausage;
肉品发酵剂的菌种筛选及在发酵香肠中的应用
7.
Research and Control of Factors Affecting Biogenic Amines Content in Chinese Dry Fermented Sausages;
中式干发酵香肠中生物胺含量的影响因素与控制
8.
Isolation, Identification and Cultures of the Microbial Strains from the Chinese-style Dry Fermented Sausage
中式发酵干香肠中微生物菌株的分离鉴定和培养
9.
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
10.
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
11.
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
12.
The Study of Application of Pickles Juice in Fermented Mutton Sausage;
泡菜汁在发酵羊肉香肠中的应用研究
13.
Effects of Multi-strain Microbial Fermentation on Nutrition and Flavor of Rugao Fermented Sausage
多菌发酵对如式香肠营养与风味的影响
14.
Study on the Microbial Flora in the Process of Sichuan Type Sausage Fermentation and Starter Culture of Sausage;
川味香肠发酵过程中微生物区系及发酵剂的研究
15.
Microbial Succession during Ripening and Influence of Starter Culture on the Quality of Fermented Dry Sausages;
发酵干香肠成熟过程中的菌相变化及发酵剂对产品质量的影响
16.
Characterization and Application of Micrococci and Staphylococci Isolated from Fermented Sausages as Starter Cultures;
发酵香肠中葡萄球菌、微球菌的分离筛选及应用
17.
Changes of fatty acid component and contents of pork semi-dry sausage during fermentation and ripening
猪肉半干香肠发酵成熟过程中脂肪酸变化研究
18.
OLIVE AS PORK BACKFAT SUBSTITUTE IN FERMENTED SAUSAGE
橄榄油作为脂肪替代物在发酵香肠中的应用