knemidocoptosis

The optimum technological parameters of pot-stewed chicken legs with higher product percentage were obtained by orthogonal design.

以大江鸡腿为原料，运用正交试验优选出加工高出品率美味卤鸡腿的最适工艺参数，即：注射液中复合磷酸盐含量为０。

Study on Non-sulfur Color-protection and Fresh-keeping Technology of Coprinus comatus;

鸡腿菇非硫护色保鲜技术的研究

Optimization of Fermentation Conditions of Coprinus comatus;

鸡腿菇多糖发酵条件优化研究

Research current situation and developing prospect of coprinus comatus;

鸡腿菇研究现状及发展前景

Study on Characteristics of Polyphenol Oxidase (PPO) in Coprinus comatus;

鸡腿蘑多酚氧化酶特性研究

Determination of 4,5-Dihydroxy-2-Methoxy-Benzaldehyde in Coprinus comatus fermentation broth by high performance liquid chromatography;

HPLC测定鸡腿蘑发酵液中4,5-二羟基-2-甲氧基苯甲醛

The Effect of Phytohormone to Growth of Coprinus comatus JM-08;

植物生长调节剂对鸡腿菇JM-08生长的影响

Using fresh drumsticks as material,the processing technology of beer-drumsticks was studied.

以新鲜鸡腿为原料,探讨了啤酒鸡腿的加工工艺。