广式腊肠,Cantonese sausage英语短句,例句大全

广式腊肠,Cantonese sausage
1)Cantonese sausage广式腊肠
1.Effect of curing agents and roast parameters on acid value of Cantonese sausage广式腊肠主要配料及烘烤工艺对酸价的影响
2.Study on the changes of texture and color of Cantonese sausage during processing广式腊肠加工过程中质构与色泽变化的研究
3.Effect of VC and VE on peroxide value and color of Cantonese sausage was studied.研究了VC和VE对广式腊肠过氧化值以及色泽的影响。

英文短句/例句

1.Analysis of the Volatile Compounds of Cantonese Sausage by HS-GC-MS广式腊肠风味物质成分的HS-GC-MS分析
2.Application of HACCP in Cantonese Sausage Produce广式腊肠生产加工中HACCP的应用研究
3.Impact Factors and Inhibition of Lipolysis in Cantonese Style Sausage;广式腊肠脂肪水解影响因素及其控制技术研究
4.Effect of lipids degradation on the flavor of Cantonese Sausages during processing加工过程中广式腊肠脂肪降解对风味的影响
5.The Effect of Staphylococcus and Lactobacillus on Cantonese Sausage Flavor葡萄球菌和乳酸菌对广式腊肠风味的影响
6.Effect of curing agents and roast parameters on acid value of Cantonese sausage广式腊肠主要配料及烘烤工艺对酸价的影响
7.Study on the changes of texture and color of Cantonese sausage during processing广式腊肠加工过程中质构与色泽变化的研究
8.Study on the Changes and the Identification of Enterococci in Cantonese Sausage during Processing广式腊肠加工过程中肠球菌变化规律及其分离鉴定
9.Dynamic analysis of factors influencing the concentration of nitrite and flavor development in Cantonese sausage广式腊肠中影响亚硝酸盐浓度及风味物质形成因素的动态分析
10.Physicochemical properties changes of Chinese Guangdong sausage during drying process and storage广式腊肠干燥及贮藏过程中主要理化特性的变化
11.Effects of Staphylococcus condimenti and Macrococcus caseolyticus on Residual Nitrite Contents and Colour Formation of Cantonese Sausag接种葡萄球菌和巨球菌降低广式腊肠亚硝酸盐残留量及对色泽形成的影响
12."No mistake about it," answered the young man in the baggy trousers.“错不了！"是腊肠式裤管的青年回答。
13.A Survey of the Yi’s Tiaogong Ritual at Dala,Napo,Guangxi广西那坡县达腊彝族跳弓仪式调查报告
14.It was incorporated as Chop Hup Chong Food Industries Pte Ltd (CHC) in 1988.本公司的产品种类包括肉干，肉丝，腊肠和脆式的肉干（脆之片）。
15.Sausages in Canton style are of high quality and with special taste.广式香肠，口味独特，质量上乘。
16.And a pound and a half of Denny's sausages.要一磅半丹尼腊肠。
17.slice off a piece of salami.切下一薄片意大利腊肠
18.One:The famous Colombo log.The salami that started it all.第一件：举世闻名的腊肠，腊肠让我们彼此认识。

相关短句/例句

Chinese Cantonese Sausage广式腊肠
1.Study on the Control of Lipolysis and Oxidation in Chinese Cantonese Sausage;广式腊肠脂质降解与氧化的控制研究
2.Study on influential factors of acid value in Chinese Cantonese sausage;广式腊肠贮存过程中酸价影响因素研究
3.This paper introduced processing technology,food additives which are relative to inhibit lipid oxidation and control acid value in Chinese cantonese sausages,thereby try to find some ways to manage the problem against quality weakening and promote traditional meat products processes.通过介绍广式腊肠加工工艺、添加剂,以及其风味色泽上出现的问题,进一步探讨酸价控制和抗氧化的方法,以改善广式腊肠脂质降解及酸价控制等加工体系,延长其货价期,提升传统广式腊味的品质。
3)Cantonese style sausage广式腊肠
1.The effect of Cassia mimosoides extracts on acid value inhibition and anti-oxidation of Cantonese style sausage;水皂角提取物对广式腊肠酸价抑制和抗氧化作用的研究
2.Lipolysis causes an increase in free fatty acid(FFA) in Cantonese style sausage.广式腊肠中脂肪水解导致游离脂肪酸的生成,游离脂肪酸是风味形成的物质基础,因而对广式腊肠独特的风味有一定贡献,但游离脂肪酸同时也是进一步氧化酸败,导致产品变质并存在安全风险的物质基础,因此,反应脂肪水解程度指标的酸价受到严格控制,国标(GB2730-2005)规定广式腊肠酸价标准为≤4。
4)the third grade cantonese sausage三级广式腊肠
5)the fourth grade cantonese sausage四级广式腊肠
6)Cantonese cured meat广式腊肉
1.Study on the effect of compound packaging material on quality of Cantonese cured meat;不同包装材料对广式腊肉储藏保鲜效果的研究
2.Study on the volatile compounds of Cantonese cured meat广式腊肉风味物质成分分析的研究
3.The application of TBHQ on Cantonese cured meat during storage was studied according to peroxide value and acid value.以过氧化值和酸价为指标,研究了TBHQ在广式腊肉中的应用效果。