1.
Dynamic Analysis of Nutrition Component in the Process of Apple Fruit Fermentation
苹果果实匀浆发酵过程中营养组分的动态变化分析
2.
mashing tub
芽浆桶, (发酵)糖化桶
3.
Fermentation of Candida macedoniensis in wastewater of Suanjiang Tofu
酸浆豆腐废水中发酵假丝酵母的研究
4.
Wheat Straw Pulping by Combining of Ethanol Pulping and Ethanol Fermentation
乙醇制浆和乙醇发酵结合的麦草制浆方法
5.
Optimization of the fermentation medium of mycophenolic acid by uniform design
霉酚酸发酵培养基配方的均匀设计优化
6.
The Application of Uniform Design in Experiment of Microorganism Fermentation
均匀设计在微生物发酵条件优化试验中的应用
7.
Uniform design for the fermentation of cellulase produced by nematode surface bacteria
虫源性细菌纤维素酶发酵条件的均匀优化研究
8.
Experimental Design and Analysis of the Optimal Fermentation Medium Based on Uniform Design and Support Vector Regression
基于均匀设计与支持向量回归的发酵配方优化
9.
Effects of Natural Morelberry Fermentation on the Quality of Vermicelli
自然发酵酸浆对粉丝品质影响的研究
10.
Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
乳酸菌发酵豆浆制作豆腐得率的研究
11.
Gaulin homogenizer
Gaulin匀浆器[美国APV Gaulin公司生产的匀浆器]
12.
Studies on the Production of Bacterial Cellulose Using Bean Curd Wastewater and Application of Bacterial Cellulose
黄浆水发酵生产细菌纤维素的研究及应用
13.
Fermentation Properties of Corn Starch Syrup in Beer Brewing
玉米淀粉糖浆部分取代麦汁的发酵性能研究
14.
EXPERIMENTAL STUDY OF COAL ALCOHOL FERMENTATION WASTEWATER SLURRY ENTRAINED-FLOW GASIFICATION
酒精发酵废液煤浆气流床气化实验研究
15.
EFFECTS OF MICROWAVE-TREATED SOYMILK ON FERMENTATION PROPERTIES OF DOUGH OF MANTOU
微波处理豆浆对馒头面团发酵特性影响的研究
16.
Optimization Corn Steep Liquor-Molasses Fermentation Medium for Nisin
乳链菌肽发酵玉米浆-糖蜜培养基的优化制备
17.
Technical test general buletin of rice saline sugar syrup mixing solid koji with process of sun fermentation soy sauce
大米盐水糖浆制醅晒制发酵酱油工艺试验初报
18.
Current status and future prospect of anaerobic fermentation technology for blue algae
蓝藻藻浆厌氧发酵技术研究现状及展望