本实验对里脊发酵火腿发酵理化特性变化及储藏过程微生物的消长规律进行了研究。
The variation of physicochemical characteristics and the growth and decline regularity of microbe of fermented loin ham were investigated in storage process.
通过对肉制品加工中原料和加工工艺流程中微生物消长情况的研究，确定了相应的关键控制点，延长了产品的保质期。
By investigating the microbial diminution and growth in meat-product processing, we determine the corresponding critical control points and control limit to extend its shelf life.
本文报道了施肥4年对杨树人工林土壤养分的消长、水分物理特性及土壤微生物的影响。
This paper deal with the effect of fertilization for 4 years on the changes of the soil nutrients, the soil water physical characters and the soil microbes in the poplar plantation.
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