1) vinegar production by submerged fermentation
液态深层制醋
2) liquid-deep-fermented vinegar
液态深层发酵醋
3) deep ferment of liquid state makes the vinegar technology
液态深层发酵酿醋工艺
4) submerged culture
液态深层发酵
1.
Research on submerged culture conditions of selenium accumulation in Ganoderma lucidum;
富硒灵芝液态深层发酵工艺研究
2.
The component of cellulase, alkali cellulase and acidic cellulase and their research progress by submerged culture were introduced in this paper.
探讨了纤维素酶的组成 ,碱性纤维素酶、酸性纤维素酶的液态深层发酵的研究进展 ,并指出其广阔的研究和应用前景。
5) submerged fermentation
液态深层发酵
1.
Establishment and control of vinegar production line for submerged fermentation by enzymes;
全酶法液态深层发酵制醋生产线的建立和控制
2.
Practical technology of improving vinegar flavor in submerged fermentation;
提高液态深层发酵食醋风味的实用技术
3.
Research on the new technique of vinegar production by submerged fermentation;
液态深层发酵制醋新工艺的探索
6) deep copy configuration
深层复制组态
补充资料：醋制凉拌小菜
材料：青瓜、南瓜、红萝卜、生菜、盐及醋适量。
制法：先将青瓜、南瓜、红萝卜、生菜等切片，以适量盐腌6小时，再以醋浸2小时左右，即可进食。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条