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Keyword [Dry-fermented sausage]
Result: 1 - 13 | Page: 1 of 1
1.
Study On Changes Of Volatile Flavour Compounds Of Dry Fermented Sausages During Processing
2.
Studies On Key Technics And Packaging Technology Of Dry Fermented Sausage
3.
Research And Control Of Factors Affecting Biogenic Amines Content In Chinese Dry Fermented Sausages
4.
The Study On The Safety And Control Technique Of Histamine Content Of The Dry Fermented Sausage
5.
Isolation, Identification And Cultures Of The Microbial Strains From The Chinese-style Dry Fermented Sausage
6.
Effects Of Combined Fermentation Agents On The Physicochemical Quality And Biogenic Amines
7.
Effects Of Green Tea Extract And Sodium Nitrite On Lipid Oxidation And Quality In Pepperoni
8.
Screening Of Lacticacid Bacteria And The Influence On Characteristics Of Mutton Dry Fermented Sausage
9.
The Mechanism Of Cherry Power (Juice) As N-nitrosamine Blocker And Its Application In Meat Processing
10.
Proteolysis Of Lactic Acid Bacteria Effect On Characteristics Of Lamb Dry Fermented Sausage
11.
Cold Acclimation And Application Of Weissella With Color Protection In Meat
12.
Effect Of Starter On Protein Degradation And Peptide With Antioxidant Capacity Of Dry Fermented Sausage During Processing
13.
Preparation And Photostability Study Of Chili Red Oil And Its Application In Dry-fermented Sausage
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