1.
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
2.
Computer Control and Management System of the Process of Beer Fermentation;
啤酒发酵过程的计算机控制管理系统
3.
An agent that causes rising, fermentation, or ferment;leaven.
发酵剂导致突起、发芽或发酵的制剂；发酵剂
4.
Study on Inhibition Effects and Mechanical of Biogas Fluids on Alternaria Alternate;
沼气发酵液对烟草赤星菌的抑制及其机理研究
5.
Study on Antagonistic Mechanism and Fermentation Condition of Trichoderma Koningii;
康氏木霉的拮抗机制及发酵条件的初步研究
6.
Design and Study of the Computer Control System for Fermentation Process;
发酵过程计算机控制系统的设计与研究
7.
The Mechanism of Mouse SIRS Model Induced by Zymosan;
酵母多糖致伤SIRS动物模型发病机制的研究
8.
Application of microcomputer control techniques to beer fermenting system;
微机控制技术在啤酒发酵系统中的应用
9.
Preparation of Silicone Defoamer and its Application in Monosodium Glutamate Fermentation
有机硅消泡剂的制备及在味精发酵中的应用
10.
The Design of Biogas Zymolysis Device Warming Control System Based on Single Chip Microcomputer
基于单片机的沼气发酵装置增温控制系统设计
11.
Reacting Mechanism of Pepsin Inhibitor from Fermentation by Coriolus versicolor
云芝发酵产胃蛋白酶抑制剂的反应机理探讨
12.
Application of starter culture and enzyme in fermented sausage
发酵剂和酶制剂在发酵香肠中的应用
13.
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
14.
This paper stated the principle of temperature control in different stages of fermentation and the design requirements of automatic control system for fermentation temperature in conical fermentor.
该文论述了发酵各阶段温度控制机理及锥形罐发酵温度自动控制系统设计要求。
15.
Ethanol Production Through Continuous Fermentation by Free and Immobilized Yeasts;
游离及固定化酵母连续发酵制取乙醇
16.
Brewing of Semi-sweet Yellow Rice Wine with Purebred Yeast
纯种酵母发酵酿制善酿酒的工艺研究
17.
Sour mashes are fermented with Both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.
酸性糖化醪,是用酵母发酵的,这种酵母包含一部分先前发酵过的酵母;糖化醪则是用鲜酵母制得。
18.
Study on Inhibition of Volatile Fatty Acids and Ammonia-nitrogen in Anaerobic Digestion for Urban Organic Wastes;
城镇有机垃圾厌氧发酵中有机酸及氨氮抑制效应研究