1.
Teaching Reform and New Practices for the Food Fermentation Technology Curriculum
食品发酵工艺学课程的教学改革与实践
2.
Studies on Fermentation Process and Dynamics of Elastase
弹性蛋白酶发酵工艺及其发酵动力学研究
3.
The Research of the Ferment Technology and Polysaccharide of Armillariella;
亮菌发酵工艺、亮菌多糖及药效学研究
4.
Fermentation and Properties of Glutamate Decarboxylase from Genetically Engineered Strain
谷氨酸脱羧酶工程菌的发酵工艺及酶学性质
5.
Teaching Practice and Exploration for Principles of Fermentation Technology
《发酵工程工艺原理》课程的教学实践与探索
6.
Studies on Fermentation Process and Dynamics of Thermostable β-glucanase
热稳定性β-葡聚糖酶发酵工艺及发酵动力学研究
7.
The Selection of High Producing Strain of Curdlan, the Optimization of Fermentation Process and the Fermentation Kinetics Analysis;
凝胶多糖高产菌株的选育、发酵工艺条件优化及发酵动力学研究
8.
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
9.
Breeding of Yeast High Producing Ethanol and Fermentation Condition with Dynamics;
高产酒精酵母的选育及发酵工艺条件与动力学研究
10.
Technological optimization and mathematical model of alcohol fermentation of energy beet
能源甜菜酒精发酵的工艺优化及数学模型
11.
Fermentation Production Technology of Lipase with Candida sp. 99-125
假丝酵母99-125脂肪酶的发酵工艺研究
12.
Study on Technology of Astaxanthin Biosynthesis in Phaffia Rhodozyma;
红法夫酵母发酵合成虾青素工艺研究
13.
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
14.
Process and fermentation properties of compund fermented sausages
复合发酵香肠加工工艺与发酵特性研究
15.
Separation of Fermentation Microorganism in Aufu Ham and its Fermentation Technology
安福火腿发酵微生物分离与发酵工艺研究
16.
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
17.
Study on the Improvement of Soybean Meal Ferment Process Technology and Development of Function of Fermented Soybean Meal;
豆粕发酵工艺改进与发酵豆粕功能拓展的研究
18.
Research on Properties of Fermentation and Optimization of Process of Vension Fermented Sausage;
鹿肉发酵香肠发酵特性及工艺优化研究