1.
The Study of Diversity of Microorganism in MingYong Glacier;
明永冰川低温微生物多样性初步研究
2.
THE SURVEY OF MARINE MICROORGANISMS IN LOW TEMPERATURES OF CHUKCHI AND BERING SEA
楚科奇海和白令海的海洋低温微生物调查
3.
Study on Application of Cold-adapted Microorganism in UASB
低温微生物在UASB-生物接触氧化反应器中的应用研究
4.
Microbial Community Analysis of Bioaugmented Biological Wastewater Treatment Systems at Low Temperature
低温生物强化系统中微生物群落结构解析
5.
Microbial effects on sediments nitrogen release in low water temperature
低温条件下微生物对沉积物氮释放的影响研究
6.
Freezing: Method of food preservation in which low temperatures (0 f [-18 c] or lower) inhibit the growth of microorganisms.
冷冻: 用低温抑制微生物生长的食品保藏方法。
7.
Inoculated Fermentation of Kimchi and its Low-temperature Variation of Microorganisms
接种发酵泡菜及其低温保藏微生物变化规律
8.
Diversity of Psychrotrophs from Low-temperature Sewage
低温污水中耐冷微生物的筛选及多样性分析
9.
How to Prolong the Shelf Life of Low Temperature Meat Products Using the Predictive Microbiology
利用预测微生物学延长低温肉制品的货架期
10.
Indepth Profile Modification by Biopolymer Producing Microbes CJF-002 in High Watercut,Low Temperature and Low Permeability Oil Reservoirs
产聚微生物CJF-002用于高含水低温低渗透油田深部调剖
11.
Study on the Main Nutriment and Microorganism Species of Pickled Ginger during Low Temperature Storage;
泡姜低温保存中主要营养物质和微生物区系的研究
12.
Screening, Cloning and Expression of the Cold Active Lipase from Microorganism of an Antarctic Deep Sea Sediment
南极深海沉积物中微生物低温脂肪酶的筛选和基因克隆表达
13.
The study of the effects of very low temperatures on living organisms.
低温生物学研究低温对生物影响的学科
14.
Application of Predictive Models in Microbial Controlling for Low-temperature Meat Products
低温肉制品微生物控制与预测模型应用研究进展
15.
Effects of Ultrahigh Pressure and Nisin on Microbiologcial Quality and Color of Low-temperature Sausage
超高压处理与Nisin对低温火腿肠微生物及色泽的影响
16.
Microorganism Bacteria Colony to Enhance Biogas Output
利用微生物菌群低温下提高沼气产气量试验研究
17.
Cryobiology has allowed unborn fetuses be kept under cryopreservation for years.
低温生物技术能让胎儿在低温条件下存活数年。
18.
The primary objective is the use of reduced temperature to reduce or eliminate microbial activity or growth during storage and distribution of the product.
主要目的是在产品的储藏和销售期间利用低温来抑制微生物的活性和生长。