1.
Changes of fatty acid component and contents of pork semi-dry sausage during fermentation and ripening
猪肉半干香肠发酵成熟过程中脂肪酸变化研究
2.
Effect of grape seed extract on lipid oxidation of dry-cured ham during ferment aging processing
葡萄籽提取物对火腿发酵成熟过程脂质氧化的影响
3.
Lipolysis and Lipid Oxidation in Goat Hams during Dry-curing and Fermentation-Ripening Processing
山羊腿干腌发酵成熟工艺过程中脂质分解氧化研究
4.
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
5.
Effect of Mature Period on the Chemical Composition in Morphological Fractions of Sweet Corn Straw and Vitro Fermentation Characteristics
成熟期对甜玉米秸形态学部位化学成分及体外发酵特性的影响
6.
"Fermentation continues for several weeks, and then the wine is drawn off ("racked") into wooden Barrels or other containers for a second fermentation ("aging")."
发酵需经数周方能完成,将酒从桶中滗出,装入木桶或其它容器使之第二次发酵(熟化期)。
7.
Yeast bread dough, deep - fried and served with honey and butter or with a savory filling.
蜂蜜面包生面发酵成的面包，炸熟后配以蜂蜜和黄油或加以调味
8.
Study on Selection of Starter for Mixed Milk Cheese and Characteristics during Ripenning;
混合型大豆干酪发酵剂的筛选及成熟特性的研究
9.
Study of Starter Cell Modified by Lysosyme and Ultrasound and Its Accelerated Cheese Ripening;
溶菌酶和超声处理发酵剂及其加速干酪成熟的研究
10.
Influence of Different Starters on Proteolysis and Sensory Quality During Goat Milk Cheeses Ageing
不同发酵剂对羊奶干酪成熟期间蛋白质降解和感官品质的影响
11.
A Hawaiian food made from taro corm that is cooked, pounded to a paste, and fermented.
夏威夷芋泥饼一种夏威夷食品，是把芋头的球茎煮熟后捣成面糊发酵而成
12.
There would be two or three years in which the grapes failed to ripen at all and sugar had to be added in fiendish quantities to get the fermentable sugars up to worthwhile levels.
会有两或三年葡萄根本不能成熟，必须加入大量糖，才能把可发酵糖提高到起作用的程度。
13.
Interaction between Variety and Maturity Stage of Kernels to Affect Silage Fermentation Characteristics of High Oil Corn Stalks and Their Feeding Value to Growing Cattle;
高油玉米品种与成熟期的互作对青贮发酵品质和生长牛饲喂价值影响的研究
14.
Construct and Identify the Yeast Two-Hybrid System of α-defensin HNP-3 Mature Peptide;
构建人防御素HNP-3成熟肽酵母双杂系统及鉴定
15.
Study on Technology of Astaxanthin Biosynthesis in Phaffia Rhodozyma;
红法夫酵母发酵合成虾青素工艺研究
16.
Identification of Microorganisms from Ripening Zhacai and Research on Starter Cultures for Zhacai Processes;
榨菜后熟优势微生物分离鉴定及发酵剂研制
17.
thin sauce made of fermented soy beans.
发酵的大豆做成的稀酱。
18.
Sugar is converted into alcohol through the process of fermentation.
糖经过发酵变成酒精。