1.
KPCA should have a good performing in comprehensive analysis of the quality of fermented bean curd.
应用KPCA得到的腐乳品质的评价结果具有一定的客观性
2.
Kernel principal composition analysis of sensory and physiochemical quality of fermented bean curd
腐乳感官和理化品质的核主成分分析
3.
Research on Mechanism of Fermentation, Improvement of Quaility and Mode Identification of Sufu;
腐乳发酵机理、品质改进和模式识别研究
4.
Studies on the Craft and Quality of Pudding Bean Curd Fermented by Lactobacillus;
乳酸菌发酵布丁豆腐生产工艺及其品质的研究
5.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
6.
Nisin,which is a type of natural food antiseptic,produced by microbial fermentation.
乳链菌肽是一种天然食品防腐剂,通过乳酸链球菌发酵获得。
7.
Enzyme Activity and Chemical Property in Sufu Production;
腐乳生产过程中酶活力变化和理化性质的研究
8.
a substance that curdles milk in making cheese and junket.
制干酪和凝乳食品时用于凝固乳品的物质。
9.
These include sufu, which is produced by the fermentation of tofu, a chemically coagulated soybean milk product.
这包括豆腐乳,是由豆腐发酵制成的。豆腐是豆浆经化学凝固而成的产品
10.
The properties and application in foods of glycerol monolaurate,a new antimicrobial emulsifier
食品防腐乳化剂月桂酸单甘油酯及其在食品中的应用
11.
AN ENQUIRY INTO THE BASIC THEORETICAL QUALITY OF THE ANTI-CORRUPTION AND PRO-HONEST OF JIANGZHEMIN S THOUGHT;
江泽民反腐倡廉思想的基本理论品质
12.
Study on the Correlation between Soybean and the Quality of Tofu and Flour Products Made from Bean Dregs
大豆与豆腐品质相关性及豆渣面制品研究
13.
The effect of soybean protein content on the yield and quality of bei tofu
大豆蛋白质含量对北豆腐得率和品质的影响
14.
Effects of Germanium～(-132) on Milk Production and Composition in Holstein Dairy Cows;
锗～(-132)对奶牛泌乳量及乳汁品质影响的研究
15.
Effect of exopolysaccharide-producing LAB on the yoghurt drink
产胞外多糖乳酸菌对发酵乳品质的影响
16.
a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu.
一种代乳品，含有大豆粉和水；用于一些婴幼儿配方，也用于制作豆腐。
17.
Effect of different Natural Food Preservatives on Storage Effect of Raw Milk
不同天然食品防腐剂对生鲜牛乳贮存效果的影响
18.
Application of Nisin crude preservative in food industry
天然防腐剂——乳酸链球菌素(Nisin)在食品工业中的应用