1.
Discussion about the main composition variety of Shaoxing sufu
绍兴腐乳发酵过程主要成分变化探讨
2.
Discussion on the change of main composition of Shaoxing sufu during the fermentation
绍兴腐乳发酵过程中主要成分变化的探讨
3.
Research on Mechanism of Fermentation, Improvement of Quaility and Mode Identification of Sufu;
腐乳发酵机理、品质改进和模式识别研究
4.
A Preliminary investigation in the alteration of peptide mapping and its promotion to the growth during Sufu fermentation
腐乳发酵过程中肽谱变化及其促生长性能初探
5.
Study on Change of Enzyme Activity and Chemical Composition of Sufu during Fermentation
腐乳发酵过程中酶活力和化学组分变化研究
6.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
7.
Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
乳酸菌发酵豆浆制作豆腐得率的研究
8.
Studies on the Craft and Quality of Pudding Bean Curd Fermented by Lactobacillus;
乳酸菌发酵布丁豆腐生产工艺及其品质的研究
9.
Study on Liquid Fermentation of Mucor Mucedo(L..) Fres and Safety Evaluation of Sufu;
高大毛霉液体发酵应用研究及腐乳安全性评价
10.
Nisin,which is a type of natural food antiseptic,produced by microbial fermentation.
乳链菌肽是一种天然食品防腐剂,通过乳酸链球菌发酵获得。
11.
These include sufu, which is produced by the fermentation of tofu, a chemically coagulated soybean milk product.
这包括豆腐乳,是由豆腐发酵制成的。豆腐是豆浆经化学凝固而成的产品
12.
Isolation、Identification and Fermentation Function of Sufu Mucor and Study on Hypha Autolysis;
腐乳毛霉的分离、鉴定、发酵性能及其菌丝自溶性研究
13.
smelling of fermentation or staleness.
有发酵或者腐烂的味道。
14.
Fermentation of Candida macedoniensis in wastewater of Suanjiang Tofu
酸浆豆腐废水中发酵假丝酵母的研究
15.
Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties
发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究
16.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备
17.
Milk becomes cheese by fermentation.
牛奶经发酵而成乳酪。
18.
Fermented soybean curd, a highly flavoured and nutrition food, is a traditional Chinese fermented food and are widely consumed by the world.
腐乳是我国传统的发酵豆制品,以其独特的风味、富的营养等特点受到很多国家的推崇。