1.
Effects of Solid Ferment Technological Parameter on Ferment Quality of Soybean Meal
固态发酵工艺参数对豆粕发酵品质的影响
2.
The Effects of Temperature and Moisture on Fermented Quality of Soybean Meal
发酵温度和水分对豆粕发酵品质的影响
3.
Effect of adding ethanol on fermentation quality of elephant grass(Pennisetum purpureum) silage
添加乙醇对象草青贮发酵品质的影响
4.
Influence of three kinds of protein raw materials on quality of soy sauce
三种蛋白质原料对酱油发酵品质的影响
5.
Effects of Water Content and Lactobacillus on the Quality of Fermented Bristlegrass(Setaria viridis(L.) Beauv.)
含水量和乳酸菌制剂对狗尾草发酵品质的影响
6.
The effect on the alcohol fermentation by Immobilized yeast;
固定化酵母菌发酵对酒精品质的影响
7.
Effects of Different Starter Cultures on the Microorganism Population and Physico-Chemical Properties of Fermented Sausages
发酵剂对发酵香肠微生物和理化品质的影响
8.
Effects of Different Yeasts on Fermentation Property of Dough and Quality of Mantou
不同酵母对面团发酵特性及馒头品质的影响
9.
Studies on Improving Quality of Zhacai by Applying Method of Enzymatic Hydrolysis and Artificially Controlled Fermentation;
控制酶解和发酵提高榨菜品质的研究
10.
Effects of Natural Morelberry Fermentation on the Quality of Vermicelli
自然发酵酸浆对粉丝品质影响的研究
11.
Study on the influence of concentration of garlic on the quality of fermenting cabbage in the fermentation
不同大蒜浓度对发酵白菜品质的影响
12.
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
13.
Effect of pickle aged brine on the quality of fermented cabbage
“泡菜老汤”对发酵甘蓝品质的影响
14.
yeast powder
发酵粉, 酵母的代用品
15.
Microbial Succession during Ripening and Influence of Starter Culture on the Quality of Fermented Dry Sausages;
发酵干香肠成熟过程中的菌相变化及发酵剂对产品质量的影响
16.
The Effects of Combined Starter Cultures and Spices on the Quality Attributes of Fermented Sausage from Sheep Meat
复合发酵剂和天然香辛料对羊肉发酵香肠品质特性的影响
17.
The effect of different kinds of vegetables in the mixed strain inoculation fermentation
蔬菜品种对发酵蔬菜质量及纯乳酸菌发酵过程的影响
18.
Study on Effect of Addition Amount of Starter on Quality of Semi-hard Cheese
发酵剂添加量对半硬质干酪品质的影响研究