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.
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
3.
Studies on Natural Fermentation Process Control and Mechanism of Corn Food
玉米食品自然发酵工艺调控与机理研究
4.
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
5.
Microbiology and Fermented Foods
微生物学和发酵食品
6.
Microbiology of Fermented Foods
发酵食品的微生物学
7.
Institute of Food Technologists (IFT)
美国食品工艺学家学会
8.
Effects of Solid Ferment Technological Parameter on Ferment Quality of Soybean Meal
固态发酵工艺参数对豆粕发酵品质的影响
9.
Fermentation Properties and Technological Formula Optimization of Fermented Venison Product
发酵鹿肉制品的发酵特性与工艺配方优化
10.
China National Research Institute of Food & Fermentation Industries
中国食品发酵工业研究所
11.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
12.
The ACE-inhibitory Preparation Derived from Fermented Milk;
发酵乳中降血压产品的制备工艺研究
13.
Studies on the Process Technology and Product Characteristics of Fermented Beef Jerky
发酵牛肉干工艺及其产品特性的研究
14.
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
15.
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
16.
Cellulase and its application in fermented food industry
纤维素酶及其在发酵食品工业中的应用
17.
Study on Food Safety of Artificial Fermentation Mycelia of Xinjiang Caterpillar Fungus
新疆虫草人工发酵菌丝体食品安全性研究
18.
Application of the membrane technology in the fermentation and food industry
膜分离技术在发酵及食品工业中的应用