cooked sausage

[kukt ˈsɔsidʒ]
  • cooked sausage
  • 释义

    熟香肠;

纠错 数据更新时间:2024-12-23 00:02:52
1、

The whole mathematic calculation process in cooked sausage design was expatiated through a practical example.

通过具体案例阐述了解方程法在熏煮香肠配方设计中的应用,并推导了整个计算过程.

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2、

All the results showed that spoilage bacteria produced a dramatic effect on the quality and shelf life of smoked and cooked sausage.

表明腐败微生物的生长繁殖和致腐是影响低温熏煮香肠产品质量和货架期的主要因素。

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4、

The total microbial number of low temperature-heated smoked and cooked sausage product was 1.5 × 102cfu/ g. The main microflora survived after second sterilization was lactic bacteria, Pseudomonads and Bacillus.

经二次杀菌成品细菌总数为1.5×102cfu/g,残存微生物菌相构成主要是乳酸菌、假单胞菌和芽孢杆菌。

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5、

Studies on the Effect of Texture of Smoked and Cooked Sausage by Adding Different Contents of Fat, Salt, Starch and Water

熏煮香肠中脂肪、食盐、淀粉和水分含量对其质构的影响

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