盐水鹅

  • 网络Salted goose;Saline goose
盐水鹅盐水鹅
  1. Nisin、溶菌酶及蜂胶应用于盐水鹅保鲜效果的研究

    Effects of Propolis , Lysozyme and Nisin in the Preservation of Salted Goose

  2. 盐水鹅在20℃的贮存条件下仅36h就会出现异味变质。

    However , kept under the condition of 20 ℃ for only 36 hours , it will go bad .

  3. 有机酸应用于盐水鹅保鲜的初步研究

    Study on the organic acid multi-freshness-preserving agent of saltwater-stewed geese

  4. 盐水鹅中复合保鲜剂吸收率的研究

    A Study on the Absorption Rate of Compound Fresh-preserving Agent for Saltwater-Stewed Geese

  5. 为了保证扬州盐水鹅的卫生质量和品质。

    Study on the Rain Water Quality in Yangzhou ;

  6. 盐水鹅辐照保质试验研究

    Research on Keeping Brine - goose by Irradiation

  7. 烹制对盐水鹅复合保鲜剂吸收的影响

    The Influence of Cooking Process on the Absorption Rate of Compound Freshness-preserving Agent for Saltwater-stewed Geese

  8. 就盐水鹅工艺优化与质量控制技术进行了研究。

    The paper studied the optimized technology of salted water goose and its quality control technique .

  9. 托马斯教她口语不收钱,她就请托马斯吃南京板鸭、盐水鹅。

    Thomas did , with no paying ; and Wang invited him to eat salted duck and pressed salted duck .

  10. 现有盐水鹅包装食品的灭菌技术不足以将全部微生物彻底灭活。

    The present bacterium-killing technique for packed saltwater-stewed geese has not been advanced enough to completely wipe out the microbes existing in them .

  11. 将添加优化配比防腐剂与不添加任何防腐剂的盐水鹅在25℃下贮藏,每5天对其菌相进行一次分析。

    Keep the salted goose with or without the optimized formulation of the three antiseptic under 25 ℃, and analyze their bacteria phase every 5 days .