1.
Fermentation Property of Common Lactic Acid Bacteria Isolated from Fermented Meat Products
发酵肉制品常见乳酸菌的发酵性能研究
2.
Influencing factors and control methods of biogenic amines in fermented meat products
发酵肉制品中生物胺的影响因素及控制技术
3.
Screening of Cholesterol-Degrading Starter and Its Application to Fermented Meat Products;
降胆固醇菌种的筛选及在发酵肉制品中的应用
4.
Nutrition processing characteristics and research progress of fermented meat
发酵肉制品的营养、加工特性与研究进展
5.
Isolation, Screening and Application of Lactobacillus Casei from Natural Fermented Meat Products;
自然发酵肉制品中干酷乳杆菌的分离、筛选与应用
6.
STUDY ON SCREEING AND FERMENTATION CHARACTERISITICS OF MEAT STARTER CULTURES
肉制品发酵剂的筛选与发酵特性的研究
7.
Fermentation Properties and Technological Formula Optimization of Fermented Venison Product
发酵鹿肉制品的发酵特性与工艺配方优化
8.
The Variet of Microbe and Influnce on Quality of Fermented Meat of Starter Culture;
发酵剂对肉制品中的微生物及其肉品质量的影响
9.
Study on Culture and Preparation of Lactic Acid Bacteria Powder Starter Used for Fermented Meat;
肉品干粉发酵剂的增殖培养及制备条件的研究
10.
Screening and Application of Bacteria Strains to be Used as Meat Starters in Fermented Sausage;
肉品发酵剂的菌种筛选及在发酵香肠中的应用
11.
The Study on the Strain Fermentation of Nitrite Reductase and Its Application in Cooking Sausage
产亚硝酸还原酶菌株发酵特性及酶在肉制品中的应用
12.
Studies on the Process Technology and Product Characteristics of Fermented Beef Jerky
发酵牛肉干工艺及其产品特性的研究
13.
Fermentation Optimization of Yeast Expression of Myostatin Propeptide
酵母表达肌肉生长抑制素前肽发酵工艺的优化
14.
Selective hydrogenation of cinnamaldehyde to cinnamyl alcohol biocatalyzed by Mucor sp. JX23 fermentation broth
Mucor sp.JX23发酵液生物催化肉桂醛选择加氢制肉桂醇
15.
The Effects of Combined Starter Cultures and Spices on the Quality Attributes of Fermented Sausage from Sheep Meat
复合发酵剂和天然香辛料对羊肉发酵香肠品质特性的影响
16.
RESEARCH OF QUALITY OF YANBIAN YELLOW CATTLE'S FERMENTED JERKY IN STORAGE
延(边)黄牛发酵牛肉干贮藏期间品质研究
17.
Study on Quality Change of Qinchuan Beef in Lactic Acid Fermentation
秦川牛肉在乳酸发酵过程中品质变化研究
18.
Selection of Producing Lactobacillin Strains of Lactic Acid Bacteria and Its Applications in Meat Products and Pepper Fermentation;
产乳酸菌素乳酸菌的筛选及其在肉制品和碎鲜辣椒发酵中的应用研究