盐水鹅

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

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 .

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

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

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 ;

盐水鹅辐照保质试验研究

Research on Keeping Brine - goose by Irradiation

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

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 .

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 .

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 .

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 .