机译:结合措施使白血病形成在藻酸盐外壳中的干发酵肠粘土中的影响
Department of Food Physics and Meat Science Institute of Food Science and Biotechnology University of Hohenheim Garbenstrasse 21/25 Stuttgart 70599 Germany.;
Department of Food Physics and Meat Science Institute of Food Science and Biotechnology University of Hohenheim Garbenstrasse 21/25 Stuttgart 70599 Germany.;
Department of Food Physics and Meat Science Institute of Food Science and Biotechnology University of Hohenheim Garbenstrasse 21/25 Stuttgart 70599 Germany.;
Department of Food Physics and Meat Science Institute of Food Science and Biotechnology University of Hohenheim Garbenstrasse 21/25 Stuttgart 70599 Germany.;
Department of Food Physics and Meat Science Institute of Food Science and Biotechnology University of Hohenheim Garbenstrasse 21/25 Stuttgart 70599 Germany.;
alginate casing; dry fermented sausage; hurdle system; white efflorescence;
机译:钙对藻类肠衣共挤干发酵香肠白花形成的影响
机译:用缩合磷酸盐进行表面处理可减少带有藻酸盐肠衣的干发酵香肠的风化作用
机译:用藻酸盐肠衣用浓缩磷酸盐的表面处理减少干发酵肠籽的膨胀形成
机译:干发酵香肠加速成熟组合发酵剂的研究
机译:酸适应的大肠杆菌o157的存活:H7和非O157:H7滋阴生产在干燥,发酵香肠的加工过程中产生的大肠杆菌(STEC)
机译:肠胃源对蛋白水解变化和生物胺含量在生产中天然发酵的干香肠的生产中的含量
机译:结合措施使白血病形成在藻酸盐外壳中的干发酵肠粘土中的影响