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Keyword [Red-sausage]
Result: 1 - 9 | Page: 1 of 1
1.
Studies On Intergrage Preservation Techniques And Analysis Of Microflore Of Vacuum Packaged Red-Sausage
2.
The Bactriostasis Of Propolis And The Applied Study On The Keeping Freshness Of Meat And Meat Products
3.
Optimization Of Glycosylated Nitrosylhemoglobin Preparation And Its Application In Harbin Red Sausage
4.
Establishment Of Forecasting Model For Reducing Shelf Life Of Harbin Red
5.
Effect Of Chitosan Edible Film On Storage Quality Of Harbin Red Sausage
6.
Study On The N-nitrosamine Formation Evolution Rules And Its Blocking Technology In Red Sausage Processing
7.
Research On The Packaging Design Of Sausage About Harbin Public Meat Federation
8.
Study On The Plant-based Fat Substitute And Its Application In Red Sausage
9.
Application Of Nisin Compound Preservative In Harbin Red Sausage
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