1.
Study on Processing Key Technique and Quality of Low Temperature Long Term Fermentation Yogurt;
低温长时间发酵酸奶加工关键技术与品质研究
2.
It is fermented at cooler temperatures and matures for a longer period of time: anywhere from three weeks to three months.
它在较低的温度下开始发酵，所需时间较长：从三个星期到三个月不等。
3.
Progress of Study on Transpiration Control Technology for Orbit Long-term Applied Cryogenic Propellant
低温推进剂长时间在轨的蒸发量控制技术进展
4.
Study on Relation between Fermented Volume of Dough and Temperature and Time;
时间、温度与发酵面团体积关系的研究
5.
Nature Wild Propolis Honey is extracted from wild honey combs found in the Malaysia rainforests using a natural low temperature fermentation process for two years.
野蜂胶蜜是采用马来西亚热带森林野蜂巢，经两年的时间和采用低温天然发酵，取得野蜂胶。
6.
Hypothermia duration increased to 45 sec.
体温过低的持续时间延长的45秒。
7.
Fermentation temperature and the ratio of material to water were the main affecting factors for fermentation time and alcohol yield.
发酵温度、料水比是影响发酵时间和出酒率的主要因素。
8.
Effects of Long Term Night Sub-Low Temperature and Long Term Day Sub-High Temperature on Eggplant Growth and Development;
长期夜间亚低温和长期昼间亚高温对茄子生长发育的影响
9.
It takes longer to dry out at lower temperature and the prolonged wetness may affect certain plant growth or rooting process.
在低温下要让水乾掉需要较长的时间,拖长的潮湿可能影响某些植物生长或发根过程.
10.
Application of Si69 in NR compounds by long time curing at low temperature
Si69在NR的低温长时间硫化配方中的应用研究
11.
The Optimal Fermentation Conditions of Cold-active Cellulase Strain CNY086(Ⅱ)
低温纤维素酶菌株CNY086发酵条件优化(Ⅱ)
12.
Fermentation conditions optimization of marine cold-adapted protease strain bacillus subtilis BS070623(Ⅱ)
海洋低温BS070623菌株发酵条件优化(Ⅱ)
13.
The Studies on Preparation of High Efficiency and Concentrated Starter Specialized for the Low Temperature and Low Acid Fermented Beef Products;
低温低酸发酵牛肉专用高效浓缩发酵剂的制备工艺研究
14.
The content of polyphenol in apple pomace decreased in course of ferment and increased45 days later, but it still under flash apple pomace, s.
苹果渣发酵过程中多酚、酮含量先减少,发酵时间达45天后含量增加,但增加值低于鲜果渣含量。
15.
Isolation and Identification of Lactic Acid Bacteria for the Use of Fermentation in Low Temperature from Pickles and Study of Fermentation Technology;
泡菜中低温发酵乳酸菌的分离鉴定及发酵工艺的研究
16.
We ferment the grapes for a very long time to achieve high alcohol content.
为了使葡萄酒有较高的酒精含量，我们让它发酵了很长时间了。
17.
The PH value of the fermentation for the testing strains was raised with the lapse of time for fermentation.
培养基酸碱度在所试菌种发酵过程中随时间延长而提高。
18.
Effect of prolonging time of first fermentation on monitoring result of coliform bacteria
延长初发酵培养时间对大肠菌群检测结果的影响