The optimum technological parameters of pot-stewed chicken legs with higher product percentage were obtained by orthogonal design.
以大江鸡腿为原料，运用正交试验优选出加工高出品率美味卤鸡腿的最适工艺参数，即：注射液中复合磷酸盐含量为０。
Study on Non-sulfur Color-protection and Fresh-keeping Technology of Coprinus comatus;
鸡腿菇非硫护色保鲜技术的研究
Optimization of Fermentation Conditions of Coprinus comatus;
鸡腿菇多糖发酵条件优化研究
Research current situation and developing prospect of coprinus comatus;
鸡腿菇研究现状及发展前景
Study on Characteristics of Polyphenol Oxidase (PPO) in Coprinus comatus;
鸡腿蘑多酚氧化酶特性研究
Determination of 4,5-Dihydroxy-2-Methoxy-Benzaldehyde in Coprinus comatus fermentation broth by high performance liquid chromatography;
HPLC测定鸡腿蘑发酵液中4,5-二羟基-2-甲氧基苯甲醛
The Effect of Phytohormone to Growth of Coprinus comatus JM-08;
植物生长调节剂对鸡腿菇JM-08生长的影响
Using fresh drumsticks as material,the processing technology of beer-drumsticks was studied.
以新鲜鸡腿为原料,探讨了啤酒鸡腿的加工工艺。