1.
Process and fermentation properties of compund fermented sausages
复合发酵香肠加工工艺与发酵特性研究
2.
Analysis of Bacteria Group for Fermented Milk with Tibetan Linggu and Study on Compound Starter;
西藏灵菇发酵乳中菌相分析与纯培养复合发酵剂的研究
3.
Studies on Fermentation and Antibacterial Characteristics of Compounded Ferments in the Imitated Mares Milk;
复合发酵剂在模拟马奶中发酵及抑菌特性的研究
4.
Mechanism and Pure Culture of the Starter for Milk Fermentation with Tibetan Mushroom;
西藏灵菇乳的发酵机制及其纯种复合发酵剂研究
5.
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
6.
The multi fermentation of cucumber juice by lactic acid bactria and yeast was studied.
该文是对采用乳酸菌与酵母菌对黄瓜汁进行复合发酵的研究。
7.
Study on the ProcessingTechnology of Rhodiola Composite Fermented Health Wine;
复合发酵型红景天保健酒生产工艺的研究
8.
Solid-state Fermentation of Cottonseed Meal with Mixed Culture of Microorganisms
复合微生物固态发酵棉籽饼粕的研究
9.
Studies on Technology for Compound Producing Bacillus natto Preparations by Solid State Fermentation
固态发酵生产复合纳豆芽孢杆菌制剂
10.
ETHANOL PRODUCTION FROM DILUTE-ACID HYDROLYSATE IN SITU DETOXIFICATION BY CO-CULTURE OF YEASTS
酵母菌复合培养物对木质纤维素稀酸水解液原位脱毒乙醇发酵
11.
THE PREPARATION OF COMPOUND AMINOACIDS BY THE FERMENTATION OF BSG AND BEER BREWING WASTES
利用啤酒工业废糟渣发酵复合氨基酸的研究
12.
Studies on the liquid submerged fermentation technique for feed enzyme complex production by Aspergillus niger 6042:
黑曲霉6042液体发酵生产饲用复合酶的工艺研究
13.
Studies on Fermentation Technique of Mixed Vegetable Juice with Tomato and Carrot by Lactic Acid Bacteria;
乳酸菌发酵番茄、胡萝卜复合蔬菜汁工艺研究
14.
Characteristic and Regulation of Cellulose Fermentation Using Microbial Mixture MC1;
纤维素分解菌复合系MC1的发酵特性及其调控
15.
The Characteristic of an Efficient Microbial System with Lignocellulosic Degradation Bacteria
高效木质纤维素分解菌复合系的发酵特性
16.
Diosgenin Extracting from Dioscore Azingiberensis Wright by Compound Microorganisms Fermentation Method
复合微生物发酵法从黄姜中提取皂素研究
17.
Utilization of Compound Lactobacillus in Cured Tilapia Preparation
利用复合乳酸菌发酵腊罗非鱼的工艺研究
18.
Kinetics of Fermentation on Capsella bursa-pastoris L. and Tomato Mixed Juice with Lactobacillus acidophilus and Lactobacillus plantarum
乳酸菌发酵荠菜-番茄复合蔬菜汁的动力学研究