dry sausage

Study on air-dried sausage improved by stater cultures and its physicochemical properties;

用发酵剂改良风干香肠及其理化特性的研究

Research on changes of physical and chemical index of dry fermented sausage during processing;

发酵干香肠生产过程中的理化变化研究

The volatile compounds extracted with SDE method from dry fermented sausages,which use Lb.

采用同时蒸馏萃取方法结合气谱 /质谱联用仪 ,以壬烷作为内标 ,对发酵干香肠中的挥发性成分进行定性和半定量分析。

In this paper the changes of pH, Aw, moisture content, acidity value, peroxide value, proteolysis index andmicroorganism were studied during the processing of dry fermented sausage.

本文揭示了发酵干香肠生产过程中水分活度、pH值、酸价、过氧化物值、蛋白水解指数等理化指标及微生物指标的变化情况。