1.
HACCP in the low-salt soy sauce by solid-state fermentation application
HACCP在低盐固态发酵酱油中的应用
2.
Pilot test on semi-solid-state pure-fermentation technology of low-salt pickled cucumber
低盐腌渍黄瓜半固态纯种发酵工艺中试
3.
Studies on Solid Fermentation by Strains of Monascus sp. with Lower Citrinin Content and Higher Pigments Value;
低橘霉素高色价红曲霉固态发酵研究
4.
Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation.
发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。
5.
Mixed immobilization of salt-tolerant yeasts and acid-producing salt-tolerant yeasts and their fermentation properties
耐盐酵母及耐盐产酸酵母混合固定化及发酵性能的研究
6.
Thought it ideal that adopting the technology of low salt low temperature solid liquid ferment and semi- finished products to be exposed to the sun.
认为采用"低盐低温固稀发酵"加上后期半成品油"晒制增香"的生产工艺较为理想。
7.
Research on Ethanol Production from Sweet Sorghum Stalk in SSF and Using of Fermentation Residue;
甜高粱秆固态发酵酒精及其发酵渣利用的研究
8.
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
9.
Effects of two-stage solid-state fermentation on functional components in fermented black bean
两步固态发酵对发酵大豆功能成分的影响研究
10.
The Change of the Biological Acyivity Ingredient during the Fermentation of Low-NaCl Soy Food;
低盐豆制品发酵过程中生理活性成分的变化
11.
Optimization of Fermentation Conditions of Lactobacillus for Reducing Nitrite Residue in Fermented Roast Sausage
乳酸菌降低发酵烤肠中亚硝酸盐残留量的研究
12.
A Research on Rice Straw Solid-State Sacchrification and Fermentation for Lactic Acid;
水稻秸秆固态糖化发酵产乳酸的研究
13.
Studies on Decomposing Cellulose by Trichoderma Viride's Solid-state Fermentation;
绿色木霉固态发酵降解纤维素的研究
14.
Studies on Solid Fermentation of Cellulase by Trichoderma Viride;
绿色木霉固态发酵产纤维素酶的研究
15.
Buckwheat Solid-State Fermentation by Monascus and Analising and Determination of the Products;
红曲霉荞麦的固态发酵及其产物分析
16.
Study on Fermentation Characteristics of Probiotic Lactobacillus Casei Zhang in Solid State System;
益生菌L. casei Zhang固态发酵特性的研究
17.
Study on Solid State Fermentation of By-produced Corn Bran for High Value Conversion
副产物玉米皮固态发酵高值化的研究
18.
The Study of Solid-state Fermentation for Inulinase Production and Its Protective Agent
菊粉酶的固态发酵及其保护剂的研究