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Keywords Cured fish;Content of major compound;Texture properties;Chewiness; 腌腊鱼;主要成分含量;质构特性;口感;
Keywords cured fish;the volatiles;solid phase micro-extraction;GC-MS; 腊鱼;挥发性成分;固相微萃取;气相色谱-质谱;
Full cured fish White fish, particularly cod, that have been dry-salted and dried to a moisture content of 40% or less. 完整腌制鱼白色鱼，特别是鳕鱼，已经乾燥盐腌的而且含水量在40%25以内的。
The cured fish steams is called “dam US”; 腊鱼清蒸称为“坝美”；
Keywords cure pig Cysticercosis enzyme fat; 治愈;猪;囊虫病;酶;脂质;
Keywords Cured IIR Compound;Crosslinking Agent;Neoprene; 丁基硫化胶;交联剂;氯丁胶;
ANALYSIS OF THE VOLATILES FROM CURED FISH WITH SPME AND GC-MS 应用固相微萃取与GC-MS分析腊鱼中的挥发性成分
Effect of Processing Technology on the Volatiles in Cured Fish 加工工艺对腌腊鱼中挥发性成分的影响
Isolation and identification of lactic acid bacteria in cured fish 腌腊鱼加工中优势乳酸菌的分离与鉴定
Keywords cured meat products;TBA test;nitrite;sucrose;malonaldehyde; 腌腊肉制品;TBA试验;亚硝酸钠;蔗糖丙二醛;
Effect of Content of Major Compounds on Texture Quality of Cured Fish 腌腊鱼主要成分含量对质构特性的影响
Keywords cure foods;Spotted deer;meat;sodium erythorbate;sodium trypoilyphosph 腌制食品;梅花鹿;肉类;亚硝酸钠;三聚磷酸钠;
Keywords Cured meat;Endogenous vitamin E;Oxidation;Color;Dry-cured ham;Cooked ham;Aldehydes;Sulphureous compounds; 腌制肉食品;内源性生育酚;氧化;颜色;干腌火腿;盐水火腿;醛类;含硫化合物;
Development of Processing Technique and Theoretical Research of Cured Fish Products 腌鱼产品加工技术与理论研究进展
Keywords curing kiln;cooler;big gearwheel;oil film;lubrication; 熟料窑;冷却机;大齿轮;油膜;润滑;
Keywords curing agent;isocyanate;performance;tripolymer; 固化剂;异氰酸酯;性能;三聚体;
Keywords curing theory;gelation condition;invariant property; 固化理论;凝胶化条件;不变性;
Keywords Curing reaction Urea-furan resin Acid catalyst; 硬化反应;呋喃脲醛树脂;酸催化剂;
Keywords Curing agent;Complex;Epoxy resin;Reactive diluent; 固化剂;复合物;环氧;活性稀释剂;
Keywords curing;sodium nitrate;sodium nitrite;chromogensis ratio; 腌制;硝酸钠;亚硝酸钠;发色率;