1) native biological bed
自然发酵床
2) natural fermentation
自然发酵
1.
Comparison of nitrite contents in pickles produced by inoculated fermentation or natural fermentation;
人工发酵与自然发酵泡菜中亚硝酸盐含量的对比分析
2.
Separation,character study of lactic acid bacteria from natural fermentation pickles;
自然发酵泡菜中乳酸菌的分离及特性研究(二)
3.
Effect of several auxiliary materials on the variances of main components in cabbage pickle during natural fermentation;
几种辅料对甘蓝泡菜自然发酵过程中主要成分变化的影响
3) spontaneous fermentation
自然发酵
1.
Study on yeasts of different ages of grape in the course of spontaneous fermentation;
不同树龄葡萄自然发酵过程中酵母菌的研究
2.
Influence of SO_2 and alcohol treatments on wine yeast floras during grape must spontaneous fermentation;
SO_2和酒精处理对葡萄酒自然发酵酵母菌群的影响
3.
The nitrite concentrations were measured,during the spontaneous fermentation and pure inoculation fermentation(with Lactobacillus pentosus and Leuconostoc mesenteroides as fermentation agent) of Chinese cabbage.
以Lactobacillus pentosus和Leuconostoc mesenteroides为发酵剂分别发酵甘蓝,自然发酵甘蓝作为对照,测定甘蓝中亚硝酸盐含量的变化。
4) nature fermentation
自然发酵
1.
Study on the variance of nutrient components of pickle in nature fermentation;
泡菜在自然发酵过程中营养成分变化规律的研究
2.
Studied one processing of nature fermentation of white gourd juice beverage.
对冬瓜汁自然发酵饮料的生产工艺进行了探讨,确定了较为理想的工艺流程及主要工艺参数,通过该工艺生产出的饮料澄清透明、无沉淀,色泽为冬瓜汁的浅绿色,酸甜适口,具有冬瓜汁及乳酸发酵产生的独特清香。
3.
plantant, pickled juice and during nature fermentation were studied.
对接入植物乳杆菌、陈泡雷笋卤和自然发酵的泡雷笋在发酵过程中亚硝酸盐、总酸、可溶性固形物含量和pH值的变化进行了研究。
6) natural starter
自然发酵的酵母
补充资料：沸腾床燃烧(见流化床燃烧)
沸腾床燃烧(见流化床燃烧)
boiling-bed combustion:see fluidized-bed combustion
沸腾床燃烧(boiling一bed eombustion)见流化床燃烧。
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