1.
Separation and Identification of Pediococcus from Northern Chinese Sausage
北方中式香肠中片球菌的分离筛选与鉴定
2.
Study on the Effects of Using Properties of Forsythia Suspensa and Thymus in Chinese-style Sausage;
连翘、百里香在中式香肠中应用效果的研究
3.
Effects of Starter Cultures on the Quality of Dry Fermented Chinese-Style Sausage;
发酵剂对中式干发酵香肠质量的影响
4.
Application of Aob (Antioxidant of Bamboo Leaf) on Chinese Sausage
竹叶抗氧化物在中式香肠中的应用研究
5.
Effect of salting and baking technology on the quality of Chinese sausage
腌制和烘烤工艺对中式香肠品质的影响
6.
sausage baked in batter.
香肠裹在面粉中烘烤。
7.
Sausages are sizzling in the pan.
香肠在锅中发出滋滋声。
8.
Research and Control of Factors Affecting Biogenic Amines Content in Chinese Dry Fermented Sausages;
中式干发酵香肠中生物胺含量的影响因素与控制
9.
Isolation, Identification and Cultures of the Microbial Strains from the Chinese-style Dry Fermented Sausage
中式发酵干香肠中微生物菌株的分离鉴定和培养
10.
Isolation,screening,preliminary identification and culture of Pediococcus strains from the Chinese-style dry fermented sausage
中式发酵干香肠中片球菌的分离筛选、鉴定和培养
11.
Isolation,screen,identification and culture of Staphylococci and Micrococci strains from the Chinese-style dry fermented sausage
中式发酵干香肠中葡萄球菌和微球菌的分离筛选、鉴定和培养
12.
The Effect of the Zein Hydrolysate on the Oxidative Stability of Chinese Sausages;
玉米蛋白水解物对于中式香肠的氧化稳定性的影响研究
13.
THE RELATIONSHIP BETWEEN PH AND AW AND ITS EFFECTS ON THE FLAVOR OF CHINESE-STYLE FERMENTED SAUSAGE
中式发酵香肠pH与Aw的关系及其对产品风味的影响
14.
Investigation on the Application of Manmade Pit Mud in the Production of Luzhou-flavor Liquor in North China
人工窖泥在北方浓香型曲酒生产中的应用
15.
Sausages in Canton style are of high quality and with special taste.
广式香肠，口味独特，质量上乘。
16.
Scotch egg( boiled egg enclosed in sausage meat )
苏格兰式鸡蛋（外裹香肠肉先煮后炸的）.
17.
Pizza, hold the pepperoni. A burger, hold the cheese.
披萨，含有义式香肠。汉堡，夹有起司。
18.
Analysis of Factors between Pancreaticojejunostomy and Pancreatic Leakage after Pancreaticoduodenectomy;
胰十二指肠切除术中胰肠吻合方式与胰漏发生的多因素分析