Fermentation Technology - Globe Thesis

Keyword [Fermentation Technology] Result: 121 - 140 \| Page: 7 of 10
121.	Identification, Pilotscale DVS Starter Manufacture And Fermentation Technology Of Lactobacillus Casei Gbhm-21
122.	Investigation On The Screening Of Taxus Endophytic Fungi Producing-taxanes And Process Detection And Optimization Of Fermentation Technology
123.	Study On The Application Of Microbial Fermentation Technology In The Preparation Of Kelp Slag Feed
124.	Research On Fermentation Technology Of Lophius Litulon Liver
125.	Studies On The Changes Of Main Components In The Period Of Fermented Cowpea
126.	Study On Breeding Of Low-urea-Reducing Strains And Fermentation Technology Optimization Of Rice Wine
127.	Studies On Fermentation Technology And Intestinal Tolerance Of Compound Probiotics
128.	Fermentation Technology Of Î³-PGA Produced By Bacillus Subtilis Natto And Its Water Absorbtion Resin Preparation Method
129.	The Research Of The Fermentation Technology Of Jujube Wines And The Analysis Of Quality
130.	Breeding Of Se-enriched And High-yield Of Zymosan Yeast Strain And Optimization Of Fermentation Conditions
131.	Optimization Of Fermentation Technology Of Bacillus Subtilis BS501A And Its Control Effect In Greenhouse
132.	Fermentation Technology Of Seabuckthorn Wine
133.	Improved Screening Of Probiotic Lactic Acid Bacteria Specific For Fruit-vegetable Beverages Fermentation And Its Fermentation Technology
134.	Fermentation Technology And Product Index A Nalysis Of Wine Fermented By Brown Rice And Sprout Brown Rice
135.	The Comparative Analysis Of Mucor Fermented Bean Products In Different Post-fermentation Technology
136.	Screening Of Ropy Strain Of Streptococcus Thermophilus K2 And Its Application In The Yoghurt Production
137.	Research On Selection Of Yeasts And Fermentation Technology Of Mead
138.	Research On The Fermentation Technology Of Yam Vinegar
139.	Studies On Isolation And Identification Of Predominant Microbes From Acid Tea And Fermentation Technology Of Tea Wine
140.	Study On Screening Of Excellent Acetobacter Strains For Hippophae Rharmmoides L. Vinegar And The Making Of Vinegar Beverages
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