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- Chinese - style dry fermented sausage 中式发酵干香肠
- Selection of Lactobaci llus Starters in Dry Fermented Sausage 干发酵香肠中乳酸菌发酵剂的选择
- Keywords garlic;dry fermented sausage;enterobacteria;inhibition; 大蒜;干发酵香肠;肠道菌;抑制;
- Keywords biogenic amines;dry fermented sausage;starter culture; 生物胺;干发酵香肠;发酵剂;
- The volatile compounds extracted with SDE method from dry fermented sausages,which use Lb. pentosus, P. pentosaceus and St. carnosus as starter cultures, were analyzed by GC-MS. 采用同时蒸馏萃取方法结合气谱/质谱联用仪,以壬烷作为内标,对发酵干香肠中的挥发性成分进行定性和半定量分析。
- The volatile compounds extracted with SDE method from dry fermented sausages, which use Lb. pentosus, P. pentosaceus and St. carnosus as starter cultures, were analyzed by GC-MS. 摘要采用同时蒸馏萃取方法结合气谱/质谱联用仪,以壬烷作为内标,对发酵干香肠中的挥发性成分进行定性和半定量分析。
- Study on Garlic Inhibition on Enterobacteria in Dry Fermented Sausage 大蒜对干发酵香肠中肠道菌的抑制作用研究
- Physico-chemical Property and Microbiologyical Characteristics during Processing of Dry Fermented Sausage 应用复合发酵剂加工发酵干香肠过程中的理化及微生物特性
- Keywords dry fermented sausages;biogenic amines; 干发酵香肠;生物胺;
- Keywords dried fermented sausage;Lactobacillus casei;Staphylococcus subsp.; 干发酵香肠;干酪乳杆菌;葡萄球菌;
- salami dry fermented sausage 萨拉米干发酵香肠
- Dry fermented sausage 干发酵香肠
- Keywords dry fermented sausages;biogenic amines;chemicophysical factors; 干发酵香肠;生物胺;理化因素;
- Keywords dry fermented sausages;lipolysis;lipid oxidation;aromatic components; 干发酵香肠;脂肪降解;脂肪氧化;芳香成分;
- The function of nitrate reductase, hydrogen peroxidease, proteaseand lipase that produced by microorganism in fermented sausage were elaborated. 本文阐述了发酵香肠中由微生物产生的硝酸还原酶、过氧化氢酶、蛋白酶和脂酶的作用。
- 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
- The Effect of Starter Culture and Meat Endogenous Enzyme on the Free Amino Acids in Dry Fermented Sausages 微生物酶与肉组织酶对干发酵香肠中游离氨基酸的影响
- The harm of Salmonella、Staphylococcus aureus、 Listeria monocytogenes and Biogenic amines in fermented sausage and the step of cut down harm wasi ntroducedi nt hist ext. 本文着重介绍了发酵香肠中沙门氏菌、金黄色葡萄球菌、李斯特氏菌和生物胺对健康的危害以及将这些危害降到最低程度的措施。
- Effect of one mixed starter culture on the content of biogenic amines in dry fermented sausages 一种混合发酵剂对干发酵香肠中生物胺含量的影响
- Microbial leaven as an agent used in fermented sausage production enhances the sausage flavor,depresses the growth of harmful microbes and prolongs the time on the goods shelf. 香肠发酵剂具有改善发酵香肠的风味,抑制有害微生物的生长,延长货架期等作用。