1.
Effects of Stirring on Semi-dry Anaerobic Digestion of Pig Dung for Biogas Production
搅拌对猪粪半干法发酵产沼气的影响
2.
Study on the Production of Garlic Fruit Wine by Ethanol Extraction and Semi-fermentation
酒精浸提半发酵法酿制大蒜酒的研究
3.
Changes of fatty acid component and contents of pork semi-dry sausage during fermentation and ripening
猪肉半干香肠发酵成熟过程中脂肪酸变化研究
4.
Study on Effect of Addition Amount of Starter on Quality of Semi-hard Cheese
发酵剂添加量对半硬质干酪品质的影响研究
5.
The Screening on Semi-hard Cheese Adjunct Culture and Study on the Influence to Cheese Flavour;
半硬质干酪附属发酵剂的筛选及其对干酪风味影响的研究
6.
Study on the Production Method of High Concentrate Yoghurt Starter by Vacuum Freeze Drying;
真空冷冻干燥法生产干酸奶发酵剂工艺的研究
7.
a thin crisp wafer made or flour and water with or without leavening and shortening; unsweetened or semisweet.
面粉和水做成的、发酵或不发酵、酥松或不酥松的薄脆饼干；未加糖或半甜。
8.
The Ethanol Production by Recombinant Yeasts Expressing Galactosidase
半乳糖苷酶基因重组酵母的酒精发酵
9.
Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation.
发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。
10.
The Optimized Study on the Pivotal Parameters of Agriculture Residues Dry Anaerobic Fermentation;
农业废弃物干法厌氧发酵关键参数优化研究
11.
Large-scale Dry Fermentation Biogas Technology and Equipment Research and Demonstration
规模化干法沼气发酵技术及装备的研究与示范
12.
Mesophilic running of dry fermentation biogas system without heating device and its effects
干法发酵沼气工程无热源中温运行及效果
13.
The Study on the Starter Culture of Fresh Acid-curd Cheese and Fermentation Technology;
新鲜软质干酪发酵剂及发酵工艺研究
14.
Effects of Starter Cultures on the Quality of Dry Fermented Chinese-Style Sausage;
发酵剂对中式干发酵香肠质量的影响
15.
The activating conditions of leavening in the dried fermented sausage
干发酵香肠中发酵剂活化条件的研究
16.
The Process of Starch-g-BA by γ-Irradiation Initiation in Semi-dry Solid Phase;
γ-辐射引发淀粉-BA的固相半干法接枝
17.
Fermentation of D-xylose for Ethanol Production by Pichia Stipitis
树干毕赤酵母发酵木糖生产燃料乙醇
18.
DETERMINATION OF LEAD IN FERMENTATION PROCESS OF IMPORTED CASSAVA BY MICROWAVE DIGESTION-ICP-AES
微波消解-等离子发射光谱法测定进口木薯干发酵过程中的铅