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Keyword [sausages]
Result: 21 - 40 | Page: 2 of 6
21.
The Application Of Lactobacillus Plantarum In Fermented Beef Sausages
22.
Effect Of Lactobacillus Plantarum On Tenderness Of Fermented Beef Sausages
23.
Physicochemical Properties, Functional Properties And Application Of Pigskin Protein Powder
24.
Stability Of Monascus Pigment In Quick-frozen Emulsion-type Sausages
25.
Effect Of Culture Starters On The Quality Of Fermented Sausages
26.
Effects Of Food Gums On Quality Characteristics Of Smoked And Cooked Sausages
27.
Study On Effect Of Food Addtivities Such As Transglutaminase On Quality Of Ready-to-eat Cantonese Sausage
28.
Selecting Isolation And Identification Of The Lactic Acid Bacteria From The Natural Fermented Sausages
29.
Storage Characteristics And Nutritional Values Evaluation Of Composite Coarse Cereal Sausages
30.
Fermented Sausages Strain And Fermentation Process Research
31.
Sausage Fermentation Agent Screening, Research, And Its Application In Fermented Sausages
32.
Ham Production In Hong Staphylococcus Isolation, Identification And Fermented Sausages
33.
Screening Of Meat Starter Cultures And Study On The Proeessing Teehnology Of Lamb Fermented Sausages
34.
Study On The Diversity And Mechanism Of Dry Fermented Sausages Microbial And Their Key Enzymes During Fermentation Process
35.
Isolation And Identification Of The Lactic Acid Bacteria From The Natural Fermented Sausages
36.
Study On Application Of Red Yeast Rice In Fermented Sausage
37.
Development And Storage Characteristic Research Of Low-sodium Ham Sausages
38.
Study On Application Of Celery Powder High In Nitrate In Fermented Meat Product
39.
Study Of Biologicai Characteristicsăfunctional Mechanism Of Cholesterol-lowering Lactobacillus And Its Application In Fermented Sausage
40.
Study On Shelf-Life Prediction And Preservation Techniques Of Roast Sausages
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