1.
Study on Diversity of Lactic Acid Bacteria in Silage Fermentation
青贮发酵体系中乳酸菌多样性的研究
2.
Fermentation System Research of Biodiesel Oil Production from Fibre Saccharified Liquid;
纤维质糖化液生产生物油脂发酵体系研究
3.
γ-Linolenic Acid Fermentation by Filamentous Fungi in Different Bioreactors
不同发酵体系下丝状真菌产生γ-亚麻酸的研究(英文)
4.
Analysis of monitor bacterial diversity in fermentive corn silage and alfalfa silage by PCR-DGGE method
玉米和苜蓿青贮发酵体系中菌群多样性的PCR-DGGE分析
5.
Analysis on the Bacterial Diversity in the Dynamic Fermentation System of Corn and Alfalfa Silage by PCR-DGGE
PCR-DGGE方法分析玉米及苜蓿青贮动态发酵体系中菌群多样性
6.
The Applicational Study of HACCP in Soy Sauce Production;
HACCP体系在发酵酱油生产中的应用研究
7.
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
8.
Computer Aided Design System for Ferment Vessel of Liquid Edible Fungal Seed;
液体菌种发酵罐计算机辅助设计系统
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.
Because of the soluble substance reducing, the retrogradation rate of rice flour gelation was increased after soaking fermentation.
由于浸泡发酵使米粉体系可溶性物质减少,浸泡发酵后的米粉凝胶体系回生速度增加。
11.
The Zymotic Model of SMEs Financing Credence Grading System
我国中小企业信用评级体系构建的发酵模式
12.
Reconstruction on the Temperature-reducing System in the Airproof Accessory of Liquid Acetic Acid Fermentor with Self-priming aerator
自吸式液体醋酸发酵罐密封件降温系统的改造
13.
The Studies on Fermentation Technology of Fermented Soymilk and HACCPS' Application;
酸豆奶发酵工艺条件优化研究及HACCP体系的应用
14.
The Application of HACCP System in the Process of Producing Malolatic Bacteria Starter;
HACCP体系在葡萄酒乳酸菌发酵剂生产中的应用
15.
The Foundation and Process Optimization of the Two-step Mixed Fermentation on Straw;
秸秆二步混合发酵降解体系的组建及优化
16.
Discussion of Building HACCP System for Fermentation Process of Sodium Erythorbate
关于建立异VC钠产品发酵工序的HACCP体系的探讨
17.
The application of the management system of food security in the fermented flavoring
食品安全管理体系在发酵调味品中的应用
18.
The Optimization for the Liquid Fermentation Technics of Hypsizigus Marmoreus and Analysis of the Fermengtation Production;
真姬菇液体发酵工艺优化及发酵产物分析