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发酵香肠

n.fermented sausage
网络fermented sausages; salami; ferment sausage

发酵香肠

英-汉网络释义

发酵香肠

fermented sausage

Previous fermented juice PFJ_翻译 ... 增殖培养基： fermented meat 发酵香肠： Fermented Sausage 发酵香肠： fermented s…

fermented sausages

Previous fermented juice PFJ_翻译 ... 发酵香肠： Fermented Sausage 发酵香肠： fermented sausages 发酵食品： fermente…

salami

容易引发中毒的食品相当多样化，如莴苣，发酵香肠(salami)等都可能被污染，而未经完全蒸煮的碎牛肉是最容易发生的食物。 …

ferment sausage

一些概念，摘录-灰色的夏天-搜狐博客 ... 血肠 blood sausage 发酵香肠 ferment sausage 生鲜香肠 fresh sausage product ...

Fermented Dry Sausages

... 发酵参数： Fermented technology 发酵香肠： Fermented Dry Sausages 肺部疾病史： history of previous lung diseases ...

Pepperoni

...提取物和合成抗氧化剂丁基羟基甲苯(BHT)对意大利发酵香肠(Pepperoni)在发酵过程中的TBARS值、pH值、颜色以及感官的 …

例句：

Chinese and abroad research advances as well as developing tendencies on fermented sausages and their microbial cultures are summarized .

概括介绍了目前国内外关于发酵香肠的研究现状和今后的发展趋势。

Comprehensive results show that the dry powder prepared by this experiment can be used as starter cultures for ferment sausage production .

综合结果表明，本试验研究制备出的干粉发酵剂可以作为香肠发酵剂用于发酵香肠的生产。

Differences of kinds and content of volatile flavor component existed between control sausages and exogenous enzyme treated sausages . . .

对照组和试验组发酵香肠挥发性风味物质的种类和含量存在着一定的差别。

The influence by the starter to the fermentation sausage in the biogenic amine content was studied.

探讨了发酵剂对发酵香肠中生物胺含量的影响。

A total of 144 strains of Micrococcaceae bacteria isolated from salami sausage were identified .

144 株分离色拉米发酵香肠的微球菌科菌株被鉴定。

Therefore, addition of exogenous enzymes can reduce the required ripening period of fermented mutton sausage by 40%.

说明外源酶的添加可以使羊肉发酵香肠的成熟期缩短 40%。

In China, research on fermented sausages and their production are initiated in the recent years.

国内对发酵香肠的研究和开发处于起步阶段。

Microorganism Changes and Physicochemical Characteristics During the Ripening of Fermented Sausages

发酵香肠成熟过程中微生物及理化变化

Creatine frosting on the surface of pre-packed fermented sausages

预先包装发酵香肠表层的粉霜 ——肌酸

Research of changes of microorganism properties and physicochemical characteristics in sausages with different culture starters

不同发酵剂发酵香肠中微生物变化和理化变化的研究

Evaluation of environmental factors effects on lactic acid bacteria during the processing of fermented sausage with SAS software

SAS 软件评价环境因子对发酵香肠发酵成熟过程中乳酸菌的影响

Study of fermented sausage and its exploitation

发酵香肠及其产品开发的研究现状

Establishing a mathematical model of total bacteria counts of fermented sausage during its fermentation process

发酵香肠发酵过程中菌落总数数学模型的建立

Research on optimal technological parameters of china-style accelerated ripening fermented sausage

中式快速发酵香肠最佳工艺参数研究

Studies on physical and chemical changes during the processing of fermented sausage

发酵香肠成熟过程中理化特性的变化

Metabolism of Starter Cultures and Technological Control of Fermented Sausages

发酵剂微生物及其代谢与发酵香肠的工艺控制

Application of P. Parvulus in Fermented Sausages --Influence on the Colour, Texture and Sensory Quality

小片球菌在发酵香肠中的应用 --对产品色泽、质构和感官品质的影响

Enzyme Produced by Microorganism and Its Effect on Fermented Sausage

发酵香肠中微生物产生的酶及其作用

Screening and qualification of the fermented sausage strain

发酵香肠菌种的筛选及鉴定

Research Progress of Microbial Culture Starters of Fermented Sausages

发酵香肠中的微生物发酵剂的研究发展

Biogenic Amines in Dry Fermented Sausages and the Factors Influencing their Accumulation

影响干制发酵香肠中生物胺积累的因素

Production technology of quality fermented sausages

优质发酵香肠加工技术

The contribution of starter culture to volatile compounds in fermented sausages

微生物发酵剂对发酵香肠中挥发性成分的影响

Factors effecting the quality of the fermented chicken sausage

影响鸡肉发酵香肠质量的因素初探

Processing Technology of Raw Sausage and Characters of Microorganism

发酵香肠的加工工艺及微生物特性

Studies on Processing Technology and Quality Control of Fermented Sausage

发酵香肠加工技术及品质控制研究

发酵香肠

发酵香肠

fermented sausage

fermented sausages

salami

ferment sausage

Fermented Dry Sausages

Pepperoni

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