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Keyword [Natural fermentation]
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1. Fungal Diversity And Detection Of Mycotoxins In Naturally Fermented Soybean Paste In Some Regions Of China
2. Genetic Diversity Of Lactic Acid Bacteria In The Natural Fermentation Of The Western Sichuan Plateau Yak Yogurt And Fine Strains Screened
3. The Influence Of Natural Fermentation On The Physicochemical Characteristics Of Rice And Gelation Mechanism Of Rice Noodle
4. Investigation Of The Resources Of Lactic Acid Bacteria Isolated From Natural Fermentation Yogurt In The Western Sichuan Plateau
5. Tendency Analysis On Natural Fermentation About Microorganisms And Chemical Contents Of Yongfeng Hot Pepper Sauce And Research On The Fermentation Using Multi-cultures By Artificial Inoculation
6. Study On The Processing Technology Of Persimmon Vinegar With Origin Pulp
7. Research On Corn-Flour Noodles In Natural Fermentation Method And Its Analysis Of The Process
8. Dynamic Analysis On Later Fermentation Process Of Dou-chi Natural Fermentation
9. Studies On Natural Fermentation Process Control And Mechanism Of Corn Food
10. The Influence Of Natural Fermentation On The Physicochemical Charaeteristies Of Proso Millet
11. The Study On Microbiological And Metabolic Property In Natural And Stater Culture Fermentation Of Chinese Sauerkraut
12. Properties Of Yinmi Starch And Preliminary Screening Of Fermented Strains During Natural Fermentation
13. The Diversity And Wine Fragrant Effect Of Nonsaccharomyces Cerevisiae From Shihezi, Xinjiang
14. Dynamic Study Of Quality Variation Rule Between The Natural Fermentation And Artificial Inoculation Process Of Kimchi
15. Bacteria Group Analysis And Artificial Fermentation Technology Researching Of Wheat Sauce
16. Studies On Changes Of Flavor And Texture In Sauerkraut During Natural Fermentation
17. Study On Holstein Dairy Cow Dung CH4, CO2&NH3Emission By Natural Fermentation In Different Seasons
18. Isolation, Identification And Application Of Lactic Acid Bacteria From Traditional Natural Fermentation Sausage In Sichuan
19. Study And Screening Of The Yeast From The Natural Fermentation Of Brier Grape Residues
20. Study On The Change Of Chemical Composition And Lactic Acid Bacteria In Sauerkraut During Natural Fermentation
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