1.
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
2.
Screening on Antioxidation Meat Starters and Its Application in Mutton Fermented Sausages;
抗氧化肉品发酵剂的筛选及其在羊肉香肠中的应用
3.
STUDY ON SCREEING AND FERMENTATION CHARACTERISITICS OF MEAT STARTER CULTURES
肉制品发酵剂的筛选与发酵特性的研究
4.
The Variet of Microbe and Influnce on Quality of Fermented Meat of Starter Culture;
发酵剂对肉制品中的微生物及其肉品质量的影响
5.
Study on Culture and Preparation of Lactic Acid Bacteria Powder Starter Used for Fermented Meat;
肉品干粉发酵剂的增殖培养及制备条件的研究
6.
The Effects of Combined Starter Cultures and Spices on the Quality Attributes of Fermented Sausage from Sheep Meat
复合发酵剂和天然香辛料对羊肉发酵香肠品质特性的影响
7.
Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties
发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究
8.
Fermentation Properties and Technological Formula Optimization of Fermented Venison Product
发酵鹿肉制品的发酵特性与工艺配方优化
9.
Fermentation Property of Common Lactic Acid Bacteria Isolated from Fermented Meat Products
发酵肉制品常见乳酸菌的发酵性能研究
10.
Studies on the Process Technology and Product Characteristics of Fermented Beef Jerky
发酵牛肉干工艺及其产品特性的研究
11.
Effects of Different Starter Cultures on the Microorganism Population and Physico-Chemical Properties of Fermented Sausages
发酵剂对发酵香肠微生物和理化品质的影响
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.
Study on the Microbial Flora and the Starter Culture of Traditional Pork Cured with Soy Sauce;
传统酱肉微生物区系及其发酵剂的研究
14.
Screening of High-yield Protease-producing Staphylococcus from Traditional Fermented Meat Products
肉源产蛋白酶葡萄球菌发酵剂的筛选研究
15.
Screening of Cholesterol-Degrading Starter and Its Application to Fermented Meat Products;
降胆固醇菌种的筛选及在发酵肉制品中的应用
16.
RESEARCH OF QUALITY OF YANBIAN YELLOW CATTLE'S FERMENTED JERKY IN STORAGE
延(边)黄牛发酵牛肉干贮藏期间品质研究
17.
Nutrition processing characteristics and research progress of fermented meat
发酵肉制品的营养、加工特性与研究进展
18.
Influencing factors and control methods of biogenic amines in fermented meat products
发酵肉制品中生物胺的影响因素及控制技术