1.
The nutrition and health function of Korean traditional fermented food
朝鲜族传统发酵食品的营养保健功能
2.
Reformation and modernization of production technics of traditional ferment food of fermented rice cake
传统发酵食品米发糕生产工艺的革新与现代化
3.
A Study on Fermentation and Nutritional Evaluation of Masyaura-A Legume-based Traditional Fermented Food of Nepal;
一种基于豆荚的尼泊尔传统发酵食品Masyaura的发酵和营养评价研究
4.
The manufacturing process of pro-ecology traditional fermented food fish sauce-acid of Miao nationality
苗族原生态传统发酵食品鱼酱酸制作工艺
5.
Study on the Mutagenicity of Traditional Cured and Fermented Animal Food;
传统腌制和发酵动物性食品致突变性研究
6.
Research progress of physiological health function of soybean isoflavone in traditional fermented soybean
传统大豆发酵食品中大豆异黄酮的生理保健机能的研究进展
7.
Research status on prevention and cure of cardio-cerebrovascular diseases with traditional fermented soybean foods
传统大豆发酵食品在心脑血管疾病防治上的研究现状
8.
Microbiology and Fermented Foods
微生物学和发酵食品
9.
Microbiology of Fermented Foods
发酵食品的微生物学
10.
Concerning Traditional Starter Cultures of Staple Foods and The Research of Their Microorganism
传统主食发酵剂及其微生物的研究现状
11.
Recent Advances in Food Research and Technology in China:With Emphasis on Traditional Fermented Foods and Functional Foods
中国食品科技的发展状况——重点讨论中国传统食品和健康食品
12.
Identification and Biodiversity of Yeasts Isolated from Traditional Fermented Milk Products in Xinjiang and Qinghai of China
新疆地区和青海地区传统发酵乳制品中酵母菌的生物多样性
13.
Studies on Diacetyl Produced by Lactic Acid Bacteria in Traditional Fermented Diary Product;
传统发酵乳制品中乳酸菌产双乙酰特性的研究
14.
Studies on the Isolation and Selection of Protease Producing Strains from Traditional Fermented Soy Product and the Properties of Protease;
中国传统发酵豆制品中毛霉的分离及性质研究
15.
Study on concentration and distribution of γ-aminobutyric acid in traditional fermented soybean products
传统发酵豆制品中γ-氨基丁酸含量分布研究
16.
Screen Printing Living Things Sensor and Its Using in Food and Ferment Industry
丝网印刷生物传感器及其在食品与发酵中的应用
17.
A new food yeast expression system:Candida utilis
一种新的食品酵母表达系统:产朊假丝酵母
18.
Fermentation by some microorganisms can lead to food preservation instead of food spoilage.
经过发酵的食品可以使食品具有保藏性而不会发生食品的变质。