1) Guan-nai
米酒奶
1.
The Microbiology of Guan-nai;
传统清宫乳制品米酒奶(Guan-nai)的微生物学研究
2) kumiss
[英]['ku:mis] [美]['kumɪs]
奶酒
1.
Study on production process of new fermented kumiss
新型低醇奶酒生产工艺的研究
3) rice milk
米奶
1.
Manufacturing technology of rice milk ,which fermented from different kinds of rice
不同种米发酵生产米奶的研究
4) milk-koumiss
酸牛奶酒
1.
There are four factors which affect quality of fermented milk-koumiss ultimately—the opuntia juice recruit- ment,the starter culture,fermentation temperature and time,the optimal fermentation conditions of functional opuntia milk-koumiss are determined by using orthogonal experiments L_9(3~4).
将仙人掌果汁以不同的添加比例加入牛奶中,经冷却后接种西藏灵菇发酵剂,针对影响仙人掌酸牛奶酒制品的四个因素即仙人掌汁添加量、发酵剂接种量、发酵温度、发酵时间,通过正交试验筛选出制备功能性仙人掌酸牛奶酒的最佳发酵条件。
5) milk wine type
奶酒类型
6) kumiss
[英]['ku:mis] [美]['kumɪs]
马奶酒
1.
Studies on Biological Properties of Lactic Acid Bacteria from Kumiss;
马奶酒乳酸菌的分离及其生物学特性的研究
2.
Studies on Biological Activity and Isolation and Identification of Lactic Acid Bacteria in the Kumiss;
马奶酒乳酸菌的分离鉴定及其生物活性的研究
3.
Use lactic acid fungus choice culture medium MRS,screen out 35 bacteria from Xinjiang local Kazak nationality self-restraint kumiss.
采用乳酸菌选择培养基M RS,从新疆本地哈萨克民族自制的马奶酒中筛选出35株菌,初步鉴定为乳酸菌。
补充资料：浆米酒
1.即江米酒。
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