1.
Study on fish sauce fermented from the viscera of Dosidicus gigass
利用智利外海茎柔鱼内脏发酵鱼露的研究
2.
Study on Fish Sauce Fermentation with Tilapia Wastes;
罗非鱼加工下脚料发酵生产鱼露的研究
3.
Influence of Maillard reaction on volatile aroma compounds in anchovy Yulu
Maillard反应对加曲发酵鳀制鱼露风味的影响
4.
Fermentation Process of Acidic β-Mannanase from Aspergillus niger
黑曲霉酸性β-甘露聚糖酶的发酵工艺
5.
The Primary Study of Production of Mannitol from Saccharified Jerusalem Artichoke Juice with Several Lactic Acid Bacteria
以菊芋为原料发酵生产甘露醇的研究
6.
Study on the Fermented Freshwater Fishes Surimi and Its Gel Formation Mechinism;
淡水鱼糜发酵及其凝胶形成机理研究
7.
Changes in Biochemical Characteristics of Fish Sauce during Fermentation Process
发酵生产鱼酱油过程中生化特性研究
8.
Study on Enzymatic Hydrolysis Fish Sauce with Salted Fish and Volatile Odor Compounds
盐渍鱼酶解制备鱼露及挥发性风味物质的研究
9.
Analysis of volatile components from rapid fermented golden thread fish (Nemipterus Virgatus) by SPME-GC-MS
快速发酵金丝鱼挥发性风味成分的SPME-GC-MS检测
10.
Breeding of β-Mannanase-Producing Strains and the Study of the Fermentation Condictions;
β-甘露聚糖酶产生菌的选育及发酵条件的研究
11.
Studies on the Production of Acidic β-mannanase by Aspergillus Niger with Liquid Fermentation;
黑曲霉酸性β-甘露聚糖酶液体发酵的研究
12.
Comparing Research on Content Determination of Mannitol about the Cordyceps sinensis and Fermentation of Cordyceps militaris
冬虫夏草及其发酵虫草中甘露醇含量比较研究
13.
Identification of A Mannanase-producing Bacterial Strain F1-5 and Optimization of Its Fermentation Conditions
甘露聚糖酶产生菌F1-5的鉴定及发酵条件研究
14.
Optimization of Fungus Fermentation Conditions by β-mannanase High-yield Genetic Engineering
β-甘露聚糖酶高产基因工程菌株发酵条件优化
15.
Replacement of fish meal by fermented soybean meal and crystal amino acid in diets for hybrid tilapia
杂交罗非鱼饲料中豆粕、发酵豆粕和晶体氨基酸替代鱼粉的研究
16.
Replacement of Fish Meal by Fermented Meals in Practical Diets for Raising Experiment of Litopenaeus Vannamei
发酵粕类代替鱼粉饲养凡纳滨对虾试验
17.
The Research on Protein Enzymatic Hydrolysis of Soft-Shelled Turtle Protein and Fermentation Parameters Optimization of Hydrolysates
甲鱼蛋白酶解及水解液发酵参数优化研究
18.
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