• 香肠 - 引用次数：92

  Results from the mixture experiment showed that the optimal quality proportion of emulsified sausage was 0.25∶0.25∶0.4∶0.1(chicken breast∶pork cut trimmings∶chicken skin∶(3∶7 meat)),and the maximum sensory score of emulsified sausage was 8.65.

  由混料试验可知,当鸡胸肉、猪碎肉、鸡皮与3∶7肉质量之比为0.25∶0.25∶0.4∶0.1时,低温乳化香肠的感官总分最高为8.65。

  参考来源 - 原料肉组成对低温乳化香肠质构特性的影响及其配方优化
  腊肠 - 引用次数：22

  CM extract had limit effects on inhibition of AV in Cantonese style sausage.

  脂肪酶抑制剂水皂角提取物可应用于广式腊肠中,但是脂肪水解抑制效果有限。

  参考来源 - 广式腊肠脂肪水解影响因素及其控制技术研究
• 结肠 - 引用次数：5

  Objective: to discuss the clinical effect of Recover the Sore Soup retention sausage on liver strongly fragrant spleen weakness ulcerous colitis and explore the mechanism of it.

  目的:观察愈疡汤保留灌肠治疗肝郁脾虚型溃疡性结肠炎的临床疗效并探讨其作用机理。

  参考来源 - 愈疡汤保留灌肠治疗肝郁脾虚型溃疡性结肠炎的临床疗效观察
• 腊肠 - 引用次数：5

  Hence, it can be concluded that oxidation and hydrolysis in Cantonese styles sausage is gradually performed during oven roasting and that as a result, esters are continuously produced.

  所以，广式腊肠在烘烤过程中脂肪不断氧化水解，且氧化程度逐渐加深，酯类化合物不断增加。

  参考来源 - 烘烤中广式腊肠挥发性风味成分及脂质的变化
  香肠 - 引用次数：4

  参考来源 - 外源酶缩短羊肉发酵香肠成熟期的效果研究
• 香肠 - 引用次数：3

  Results showed that addition of 0.2% of freeze-dried "Shan 3" improved the unpleasant mutton-odour of mutton sausage.

  把0.2％的冷冻“栅3”甘薯叶粉添加到羊肉香肠中可明显地改善羊肉香肠的膻味。

  参考来源 - 甘薯叶可溶性蛋白的提取工艺及功能特性研究

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