Development and Research of Nutritional and Healthcare Sausage with Celery;
芹菜营养保健香肠的开发研究
Study on chromogenic application of yolk powder to sausage;
蛋黄粉在香肠中的发色应用研究
Determining the contents of nitrite in several kinds of sausages selled in market;
市售香肠中亚硝酸盐的测定
In this paper, the parameters, such as, pH value, water content and water activity (aw) of the mushrooms sausages during fermentation and drying process, were determined and analysed.
通过对香菇香肠发酵及干燥过程中的pH值、水分含量与水分活度(aw)等参数的测定与分析,发现香菇中水分活度与pH值及水分含量都呈线性关系,影响水分活度的主要因素是水分含量的变化。
In order to preserve green peppers, tomatoes, sausages and salted meat fresh, zein films were used and differentplasticizers were added.
本文旨在将玉米醇溶蛋白用于青椒、西红柿、腊肉、香肠的涂膜保鲜,添加不同的增塑剂。
Isolation and identification of micrococcus and staphylococci from fermented sausages;
不同发酵香肠中微球菌与葡萄球菌的筛选与鉴定
Research on processing technology and changes of physicochemical properties of fermented sausage;
发酵香肠工艺及理化性质变化研究
Selection of probiotic lactobanillus stains for fermented sausages starter cultures;
发酵香肠益生型乳酸菌发酵剂的筛选
Study on correlation between physics-chemistry characteristics and sensory qualities of fermented sausages;
发酵香肠理化特性和感官质量相关性研究
The contribution of starter culture to volatile compounds in fermented sausages;
微生物发酵剂对发酵香肠中挥发性成分的影响