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- 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。
- Flavour compounds of fermented sausage are formed through carbohydrate fermentation ,fat metabolism, nitrogenous compounds decompound and spices . 发酵香肠的风味物质主要来自于碳水化合物、脂肪、蛋白质的代谢和氧化,以及人为添加的香辛料。
- Fruit juices ferment if they are kept a long time. 果汁若是放置很久，就会发酵。
- 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。
- The fermented sausage samples were collected from three different factories in Xinjiang, Shandong and Hunan province respectively and taken in three different fermentation stages. 所用的发酵香肠来自三个地区:新疆、山东、湖南,每个地区选择两个厂,香肠出自制作的的三个不同阶段。
- 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。
- Histamine is a kind of harmful element possibly existed in fermenting sausage,which is also a important factor affecting the safety of fer-mented sausage. 组胺是干发酵香肠中的一种有害物质,是影响其安全性的重要因素之一。
- Many people don't like blood sausage. 很多人不喜欢黑香肠。
- A short, thick, highly seasoned sausage. 德国蒜肠味道很重的粗短的腊肠
- We lunched on garlic sausage and some bread. 我们午餐吃大蒜香肠肉加面包。
- The sausage began to spit in the pan. 锅里香肠开始滋滋作响。
- Study of fermented sausage and its exploitation 发酵香肠及其产品开发的研究现状
- A Review of the Safety of Fermented Sausage 发酵香肠安全性的研究进展
- Lactobacillus casei and micrococcus roseus were used as starter culture to produce fermented sausage with mutton and studied the physico-chemistry property of sausages. 采用干酪乳杆菌和玫瑰色微球菌按一定比例混合的组合发酵剂生产羊肉发酵香肠,并对其理化性质进行了研究。
- Chinese - style dry fermented sausage 中式发酵干香肠
- The AW of fermented sausages was 0.975 at the beginning , and was 0.929 at the end of ripening. S. 发酵香肠起始的水分活度为0.;975，成熟结束后为0
- Fruit juice ferment if they is keep a long time. 果汁放置日久会发酵。
- Poverty helped to ferment the revolution. 贫穷促使酿成革命。
- Fruit juices ferment if kept a long time. 果汁若是放置很久, 就会发酵。
- Grapes ferment if they are kept too long. 葡萄放久了会发酵。
