1.
Residue level of ethyl carbamate in fermented foods
发酵性食品中的氨基甲酸乙酯含量调研
2.
Fermentation by some microorganisms can lead to food preservation instead of food spoilage.
经过发酵的食品可以使食品具有保藏性而不会发生食品的变质。
3.
Microbiology and Fermented Foods
微生物学和发酵食品
4.
Microbiology of Fermented Foods
发酵食品的微生物学
5.
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
6.
Study screening of bacteria and high-density cultivation on the concentrated cultures for fermented vegetables
发酵蔬菜食品高活性浓缩发酵剂菌株筛选与高密度培养的研究
7.
Nutrition and Safety Study of Rhizopus Fermenting Soybean Food-tempe
根霉发酵大豆食品——丹贝的营养及安全性研究
8.
Progress in Studies of Antibiotic Resistance Among Probiotics from Fermented Foods
发酵食品中益生菌对抗生素耐药性的研究进展
9.
Study on Food Safety of Artificial Fermentation Mycelia of Xinjiang Caterpillar Fungus
新疆虫草人工发酵菌丝体食品安全性研究
10.
China National Research Institute of Food & Fermentation Industries
中国食品发酵工业研究所
11.
The nutrition and health function of Korean traditional fermented food
朝鲜族传统发酵食品的营养保健功能
12.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
13.
Comparative analysis of salt and garlic on the quality of kimchi fermentation
食盐与大蒜发酵泡菜品质的对比分析
14.
Research Advancement of Ethyl Carbamate in Fermented Food
发酵食品中氨基甲酸乙酯的研究进展
15.
Research on the analytical technologies of ethyl carbamate in fermented food
发酵食品中氨基甲酸乙酯的分析方法
16.
Roles of Lactobacillus paralimentarius 412 in Sourdough Fermentation
类食品乳杆菌412对酸面团发酵的影响
17.
Research Progress on Fermentation Production Technology and Physicochemical Properties of Endopeptidases by Molds
食品发酵用霉菌产内肽酶的研究进展
18.
The application of the management system of food security in the fermented flavoring
食品安全管理体系在发酵调味品中的应用