1.
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
2.
fermentation capacity
发酵（能）力[表示微生物发酵底物的强度]
3.
Microbiology and Fermented Foods
微生物学和发酵食品
4.
Microbiology of Fermented Foods
发酵食品的微生物学
5.
An organism that causes fermentation.
发酵物质，酵素一种能引起发酵的微生物
6.
Effects of Different Starter Cultures on the Microorganism Population and Physico-Chemical Properties of Fermented Sausages
发酵剂对发酵香肠微生物和理化品质的影响
7.
Study on the Production of 1, 3-Propanediol by Fermentation;
微生物发酵法生产1，3-丙二醇的研究
8.
Study on Production of L-arginine by Microorganism;
微生物法发酵生产L-精氨酸的研究
9.
Ethanol Production from Glycerol Fermented by Microorganisms;
微生物利用甘油发酵生产乙醇的研究
10.
The microbial physiology facing the 21st century;
面向21世纪的微生物(发酵)生理学
11.
All fermentative processes are the results of microbial activity.
一切发酵过程都是微生物作用的结果。
12.
Microbial Polymorphism in the Pit Mud and Fermented Grains during Fermentation
窖泥糟醅发酵过程微生物多态性特征
13.
The Combination of a Microbial Fermentation Community and the Study of Its Application;
微生物发酵菌群的组合及其应用研究
14.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
15.
Microbe and Its Variety of Traditional Fermented Meat;
传统发酵肉中的微生物及其变化特性
16.
Solid-state Fermentation of Cottonseed Meal with Mixed Culture of Microorganisms
复合微生物固态发酵棉籽饼粕的研究
17.
SEPARATION OF AMINO ACIDS FROM MICROBIAL FERMENTATIVE BROTH VIA COPPER SILICATE
硅酸铜分离微生物发酵液中的氨基酸
18.
APPLICATION OF STATISTICAL OPTIMIZATION IN MICROBIAL FERMENTATION
统计优化技术在微生物发酵中的应用