1) primary fermentation
一次发酵
1.
Nitrification was restrained at an average temperature beyond 40 ℃ during primary fermentation.
一次发酵中 ,堆料平均温度高于 4 0℃ ,硝化作用受到强烈抑制 ;二次发酵后期 ,由于NH+ 4 N浓度降低 ,故硝化过程减缓。
2) secondary fermentation
二次发酵
1.
The author study on different compositions of egg and milk bread made from secondary fermentation,the results of orthogonal experiment of the organoleptic evaluation indicates that the best composition is 200g flour,bread modified preparation 1.
对不同配方的经过二次发酵的蛋乳面包进行研究。
2.
At the end of secondary fermentation, nitrification was slowed down with the reduction of NH + 4-N content.
一次发酵中 ,堆料平均温度高于 4 0℃ ,硝化作用受到强烈抑制 ;二次发酵后期 ,由于NH+ 4 N浓度降低 ,故硝化过程减缓。
3.
In the paper,formula of manmade pit mud、culture methods and technology of removing bad smell by using reversed pond supplement nutrition to carry out secondary fermentation were mainly discussed.
主要探讨了人工窖泥的配方及培养方法以及倒池补充营养进行二次发酵以消除新酒泥腥、臭味的技
3) Phase II
二次发酵
1.
Primary Studies on the New Technology of A. bisporus Compost Phase II Fermentation;
蘑菇培养料二次发酵新工艺初探
4) secondary fermenting device
二次发酵仓
5) two stage fermentation
二次性发酵
6) One-step fermentation
一步发酵法
1.
Study on the technology condition of making hawthorn fruit vinegar by one-step fermentation;
一步发酵法生产山楂果醋的工艺条件研究
2.
Using fresh Yunnan plum as raw material,The producting condition of plum vinegar by one-step fermentation were discussed orthogonal experiment .
以新鲜的云南梅子为原料,采用正交试验法探讨了一步发酵法生产苦梅果醋的工艺条件,结果表明最佳工艺条件,梅子果汁的酒精浓度5%,初始pH值为5。
补充资料：“中国自然资源研究会成立大会暨第一次学术交流会”
“中国自然资源研究会成立大会暨第一次学术交流会”
遭菊 “中国自然资源研究会成立大会暨第一次学术 交流会”中国自然资源学会供稿
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