1.
Microbiology and Fermented Foods
微生物学和发酵食品
2.
Microbiology of Fermented Foods
发酵食品的微生物学
3.
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
4.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
5.
Research Advancement of Ethyl Carbamate in Fermented Food
发酵食品中氨基甲酸乙酯的研究进展
6.
Research on the analytical technologies of ethyl carbamate in fermented food
发酵食品中氨基甲酸乙酯的分析方法
7.
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
8.
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
9.
Construction of Bacteria Strains Library from Fermented Foods and Cluster Analysis;
发酵食品源细菌菌株库的构建及聚类分析研究
10.
Analysis and control of white crystals on the surface of protein fermented food
蛋白发酵食品表面的白色晶体解析及控制
11.
Cellulase and its application in fermented food industry
纤维素酶及其在发酵食品工业中的应用
12.
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。
13.
China National Research Institute of Food & Fermentation Industries
中国食品发酵工业研究所
14.
Comparative analysis of salt and garlic on the quality of kimchi fermentation
食盐与大蒜发酵泡菜品质的对比分析
15.
Roles of Lactobacillus paralimentarius 412 in Sourdough Fermentation
类食品乳杆菌412对酸面团发酵的影响
16.
Research Progress on Fermentation Production Technology and Physicochemical Properties of Endopeptidases by Molds
食品发酵用霉菌产内肽酶的研究进展
17.
The application of the management system of food security in the fermented flavoring
食品安全管理体系在发酵调味品中的应用
18.
Study screening of bacteria and high-density cultivation on the concentrated cultures for fermented vegetables
发酵蔬菜食品高活性浓缩发酵剂菌株筛选与高密度培养的研究