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Keyword [Chinese sausages]
Result: 1 - 5 | Page: 1 of 1
1.
The Effect Of The Zein Hydrolysate On The Oxidative Stability Of Chinese Sausages
2.
Effects Of Starter Culture On The Quality Of Chinese Sausage And Preparation Of Dry Powder Starter Culture For Fermented Sausage
3.
Modification Of Bamboo Shoots Dietary Fiber And Its Application In Chinese Sausages
4.
Effects Of Red Beet And Glycosylated Hemoglobin On The Quality Of Chinese Sausages
5.
Comparison Of Antioxidant And Bacteriostatic Activities Of Different Parts Of Walnut In Vitro And Study On Preservative And Fresh-keeping Effect Of Xanthoxylum In Chinese Sausage
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