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Keyword [Vinegar]
Result: 181 - 200 | Page: 10 of 10
181. Study On The Influence Of UF Resins On Carbonized Production From Poplar Particleboard
182. Isolation And Identification Of Acetic Acid Bacteria From Traditional Cantonese-style Rice Vinegar And Fed-batch Fermentation To Produce Rice Vinegar
183. Mechanism Of Bacterial Cellulose Memberane In Cantonese-style Vinegar Fermentation By Gluconacetobacter Xylinus And A Design Of A Reactor
184. The Analysis And Evaluation Of The Quality Of Shanxi Aged Vinegar With Ligustrazine
185. Study On The Anaerobic Digestion Performance And Pretreatment Technology Of Vinegar Residue
186. Study On Isolation And Identification And Characteristics Of Film-pruducing Strains In The Vinegar
187. Determination Of Free Amino Acids In Three Kinds Of Special Food In Shanxi By Liquid Chromatography And Liquid Chromatography Coupled To Mass Spectrometry
188. Vairation Of The Dominant Microbes During Acetic Acid Fermentation Process Of Zhenjiang Aromatic Vinegar Through Molecule Ecology Techniques
189. Study On Functional Properties Of Schisandrae Wine And Vinegar
190. Comparative Study On The Functional Properties Of Sorghum Vinegar
191. Study On The Processing Technology Of Broken-rice/Huyou Fruit Vinegar Beverage
192. The Research Of Jujube Vinegar Fermentation Processing Technic And Properties Comparision
193. Research On Fast And Non-destructive Examination Technology Of The Bottled Vinegar With Near Infrared Spectroscopy
194. The Effect Of The Temperature, Ultrasonic Power,Microwave, On The Artificial Aging
195. Jujube Residues Fruit Vinegar Fermentation Technology Research And Nutrition
196. Study On Vinegar Of Ficus Carica L. Processing Technology
197. Study On The Brewing Technique And Component Analysis Of Wild Jujube Vinegar
198. The Breeding Of High Productive Strains In Vinegar Fermentation And Continuous Fermentation By Immobilized Cells
199. The Key Techniques In Vinegar Fermentation By Immobilized Cells
200. Studies On Purple Sweet Potato Vinegar And Its Beverages
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