Study on changes of free fatty acids during the processing of Chinese bacon;
腊肉加工过程中游离脂肪酸的变化研究
Study on lipolysis and oxidation during the processing of Chinese bacon;
腊肉加工过程中脂质分解及氧化的研究
The feasibility of fast and correctly detecting the quality of Chinese bacon by NIR was studied.
以中国传统腌腊肉为对象,研究用近红外光谱分析技术快速准确检测肉制品品质的可行性。
Determination of benzo(a)pyrene in preserved ham by high performance liquid chromatography-fluorescence detector;
高效液相色谱荧光法测定贵阳市市售腊肉中苯并[a]芘含量
Study on improvement of technology condition of Hunan tradition preserved ham;
湖南传统腊肉腌制工艺条件改进技术研究
Study on Change of Main Flavour Composition in Preserved Ham During Processing;
腊肉加工过程中主体风味物质变化研究
Study on the effect on Chinese-bacon flavor by additon of papain;
添加木瓜蛋白酶对腊肉风味的影响研究
005%) on proteolysis of Chinese-bacon and flavor formation were studied.
005%)添加到腊肉的生产工艺进行了研究。
Determination of free fatty acid in c hinese bacon by anion exchanger resin and gas chro matography;
阴离子交换树脂及气相色谱法测定腊肉中的游离脂肪酸
Research on the antioxdative effect of tea ployphenol on the chinesebacon;
茶多酚对腊肉制品抗氧化作用的研究
GC-MS Determination of Polycyclic Aromatic Hydrocarbons in Bacon with Microwave Assisted Extraction
微波辅助萃取-气相色谱-质谱法测定腊肉中多环芳烃含量
Isolation and identification of lactobacillus from traditional cured meat products;
传统腌腊肉制品中乳酸菌的分离与鉴定
Kowloon Fresh Roast and Preserved Meat Merchants General Association
九龙烧腊肉食总商会
I think I'll try their bacon cheeseburger.
我想尝尝他们的腊肉奶酪汉堡包。
He said that someone had brought him some cured meat from his hometown.
他说因为家乡带来了一块腊肉。
Application of HACCP in Control of Pb in Bacon Production
HACCP在腌腊肉生产中控制铅的应用
As a professional manufacturer for many years, we supply a wide range of spices for sausage& other meat product.
本公司致力于肉类调味品，香肠，腊肉，肉制品之调味预拌香料。
Quality Analysis of Chinese Bacon with Near Infrared Spectroscopy
近红外光谱定量检测腌腊肉制品品质的研究
Study on changes of free fatty acids during the processing of Chinese bacon
腊肉加工过程中游离脂肪酸的变化研究
Study on the effect on Chinese-bacon flavor by additon of papain
添加木瓜蛋白酶对腊肉风味的影响研究
Microbial, Physical and Chemical Changes during Processing and Storage in Chinese Bacon
腊肉加工和贮藏期间菌相变化和理化变化
Selection and Identification of Aroma Producing Staphylococci from Hunan Traditional Bacon
传统湖南腊肉中产香葡萄球菌的筛选及鉴定
Study on lipolysis and oxidation during the processing of Chinese bacon
腊肉加工过程中脂质分解及氧化的研究
Study on the Lipid Oxidation and Its Influence Factors of Cured Meat;
腊肉中脂肪氧化变化及其影响因素研究
Study on Change of Main Flavour Composition in Preserved Ham During Processing;
腊肉加工过程中主体风味物质变化研究
Study on Flavor Substances of Chongqing Traditional Bacon and Its Safety;
重庆农家腊肉风味物质研究及其安全性评价
Control of Nitrite Content in Salted Meat;
腌腊肉食品中亚硝酸盐含量的控制技术
Restructuring Bacon Meat to Ham's Technology Optimization and Physics and Chemistry Characteristic Change Research
重组腊肉火腿工艺优化及其理化特性变化研究
The Separation,Purification and Identification of Bacteria used for the Traditional Fermented Bacon in Xinyang Area
信阳传统发酵腊肉细菌的分离纯化及鉴定
Monitoring on the Health Quality of Curing Meat Products in the Catering Business of Jiangxi Province
江西省餐饮业腌腊肉制品的卫生质量监测