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Keyword [Mutton sausage]
Result: 1 - 13 | Page: 1 of 1
1.
The Study Of Application Of Pickles Juice In Fermented Mutton Sausage
2.
Screening Of Cholesterol-reducing Lactic Bacteria And The Study Of Fermented Sausage With Mutton
3.
The Study On The Quality Evaluation Technology Of Mutton Processing Suitability To Mutton Sausage
4.
Screening On Antioxidation Meat Starters And Its Application In Mutton Fermented Sausages
5.
The Isolation, Screening Of Lactic Acid Bacteria And The Application In Fermented Mutton Sausage
6.
The Separation Of Staphylococcus In Inner Mongolia Traditional Meat Products And The Application Of Fermented Mutton Sausage
7.
Effects Of Allum Mongolium Regel And Allium Mongolium Regel Extractive On The Quality Characteristics Of Fermented Mutton Sausage During Processing
8.
Effects Of Different Starter Cultures On Physicochemical Characteristics And Lipolysis Of Fermented Mutton Sausage
9.
Effects Of Different Starter Culture On Volatile Flavor Compounds In Fermented Mutton Sausage Of Production Process
10.
Screening Of Not-producing-tyramine And Histamine Lactic Acid Bacteria And Its Effect On The Quality Of Fermented Mutton Sausages
11.
Effects Of Different Starter Cultures And Storage Temperature On Quality Of Fermented Mutton Sausages
12.
Effects Of Starter And Spices On Safety And Flavor Of Fermented Mutton Sausage
13.
Effects Of Cranberry Powder And Vitamin E On Quality Of Mutton Sausages
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