1.
Study on the Mutagenicity of Traditional Cured and Fermented Animal Food;
传统腌制和发酵动物性食品致突变性研究
2.
Identification of Main Fermented Strains and Flavor Substances in Naturally Fermented Wax Gourd with Strong Odour
自然发酵腌制冬瓜主要发酵菌种及风味物质鉴定
3.
Analysis of Microflora during the Processing of Brassica Juncea Coss Var Tsatsai and the Research of Starter Cultures
榨菜腌制过程中微生物区系多样性分析及发酵剂研制
4.
flies whose larvae feed on pickles and imperfectly sealed preserves.
其幼虫吃腌菜和未完全密封的腌制品。
5.
Application of starter culture and enzyme in fermented sausage
发酵剂和酶制剂在发酵香肠中的应用
6.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备
7.
Development of Low-salt Sweet Calabash Pickle by Dynamic Vacuum Pickling Method
使用真空动态腌制法开发低盐甜葫芦腌菜
8.
Pilot test on semi-solid-state pure-fermentation technology of low-salt pickled cucumber
低盐腌渍黄瓜半固态纯种发酵工艺中试
9.
As well as vegetables, fish is often pickled particularly herring.
和青菜一样，鱼皮可以腌制，尤其是青鱼。
10.
a sugar - cured ham.
用糖、盐和硝腌制过的火腿
11.
We usually preserve pork by curing it with salt and smoking it.
我们常用盐腌和熏制来保存猪肉。
12.
Lipolysis and Lipid Oxidation in Goat Hams during Dry-curing and Fermentation-Ripening Processing
山羊腿干腌发酵成熟工艺过程中脂质分解氧化研究
13.
made of fermented honey and water.
由发酵的蜂蜜和水制造的酒。
14.
Studies on Improving Quality of Zhacai by Applying Method of Enzymatic Hydrolysis and Artificially Controlled Fermentation;
控制酶解和发酵提高榨菜品质的研究
15.
Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.
以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
16.
First, study on knead-salting modern processing of jinhua ham.
(3) 不同滚揉腌制工艺金华火腿挥发性风味物质分析。 具体研究内容和结果如下：
17.
An agent that causes rising, fermentation, or ferment;leaven.
发酵剂导致突起、发芽或发酵的制剂；发酵剂
18.
a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind.
潮湿的、芬芳的、酵母发酵的面包，由黑麦面粉加糖密和桔皮制成。