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Keyword [Kimchi]
Result: 1 - 20 | Page: 1 of 2
1.
Study Of Molecular Identification Of Ascaris Egg From Kimchi
2.
Research On The Control Measures Of Kimchi Softening
3.
Flavor Materials Study And The Formula Optimization Of Yanbian Pickled And Fermented Pickles
4.
Study On Reducing Loss And Preservation Technology Of Pickled Vegetables Raw Material
5.
Excellent Kimchi Fermentation Agent Screening And Preliminary Study
6.
Degradation Of Nitrite Isolation And Screening Of Lactic Acid Bacteria In Kimchi Fermentation
7.
Diversity Of Lactic Acid Bacteria In Fermented Pickles By Metagenomics Technology
8.
The Develepment Of New Style Japanese Aroma Kimchi
9.
Dynamic Study Of Quality Variation Rule Between The Natural Fermentation And Artificial Inoculation Process Of Kimchi
10.
The Kimchi Factory Design Of6000Tons
11.
Study On Salinization And New Fermented Technology Of Pickled Celery
12.
Kimchi Kimchi Fermentation Strain Screening And Processing Of Lotus Root
13.
Studies On Preservation And Its Processing Technology Industrialization Of Mutton
14.
Screening And Identification Of Anaerobic Microorganism With Fast Anti-alcoholismProperties And Its Dealcoholic Capacity
15.
Impact Of Old And Fresh Brine On The Sichuan Kimchi Lacticacid Bacteria Community
16.
Genome Shuffling Improved The Ability Of Nitrite Degradation In Lactic Aicd Bacteria And Their Characteristics
17.
Preparation And Application Of Cholesterol - Lactic Acid Bacteria
18.
Safety Analysis Of Harmful Microorganisms In Fermented Plant Foods
19.
Effect Of High Pressure Processing Treatment On Sterilization Efficacy And Quality Of Soft Kimchi
20.
The Effect Of Lactic Acid Bacteria Fermentation On The Texture And Flavor Of Lotus Root Kimchi
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