1.
new technology of producing sweet flour jam continuously with pipe fermentation
管道发酵连续生产甜面酱新工艺
2.
Production technique of chilli sauce by fermentation of lactic acid bacteria
乳酸菌强化发酵生产辣椒酱的工艺研究
3.
Production processing of Yongfeng hot pepper sauce by multi-strain fermentation
混合菌种发酵生产永丰辣酱的工艺研究
4.
Study on Producing Alcohol Fermentation Technics by Sweet Sorghu;
甜高粱汁发酵生产燃料酒精的工艺研究
5.
Study on Ethanol Solid Fermentation with Uncooked Sweet Sorghum Stalks
甜高粱固体发酵生产燃料乙醇工艺的研究
6.
Production of Lactic Acid by Pellets of Rhizopus oryzae in Semi-continuous Fermentation
米根霉菌丝球半连续发酵产乳酸的工艺研究
7.
Optimization of Making Koji and Fermenting Conditions on the Process of Brewing Special Millet Paste;
风味粟米酱酿制过程中制曲及发酵生产工艺条件的优化
8.
The manufacturing process of pro-ecology traditional fermented food fish sauce-acid of Miao nationality
苗族原生态传统发酵食品鱼酱酸制作工艺
9.
Study on Technical Optimization in the Production of Semi-sweet Red Qu Yellow Rice Wine for Mechanized Big Pots Fermentation
机械化大罐发酵生产半甜型红曲黄酒工艺优化研究
10.
Process Development of Continuous Reactive Distillation Production Butyric Anhydride;
连续反应精馏生产丁酸酐的工艺开发
11.
Semi-continuous Fermentation Production of L-lactic Acid by Carrier-free Immobilized Rhizopus oryzae
无载体固定化米根霉半连续发酵产L-乳酸工艺研究
12.
Reformation and modernization of production technics of traditional ferment food of fermented rice cake
传统发酵食品米发糕生产工艺的革新与现代化
13.
Studies of the New Technology of Continuous Bubbling Carbonation for Producing Super-fine Calcium Carbonate;
生产超细碳酸钙的连续鼓泡碳化新工艺研究
14.
New Technology Studies on Continuous Producing of O-methyl Phosphorodichlor Idothionate;
O-甲基硫代磷酰二氯连续化生产新工艺研究
15.
The Continuously Craft Research of 3, 4-Dichlorophenyl Isocyanate;
3，4-二氯苯基异氰酸酯连续化生产工艺研发
16.
The Stabilization of Maotai-flavor Liquor Production Techniques Is the Base for the Development of Grade Ⅱ & Grade Ⅲ Maotai-flavor Liquor-making Enterprises
稳定酱香型酒生产工艺是发展贵州二三类酱香型白酒企业的基础
17.
Studies of the effects of vapor on the technology of statically and continuously aerobic fermentation of composting garbage stored in cellars
仓式静态连续好氧堆肥发酵工艺的水气研究
18.
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