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Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality
Salchichon Sausage Ripening Duration Rosemary Lactic Acid Bacteria Quality
2016/5/18
The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to eval...
Influence of Ripening Stages on the Quality of Whole Crop Silage and Grain Silage of Fodder Rice
Fodder Rice Whole Crop Silage Grain Silage Ripening Silage Quality
2016/4/19
In high-income Asian countries like Korea and Japan, per capita rice consumption has declined because of the change in consumer`s favorite foods from rice to high-cost quality foods. This has forced f...