Font Size: a A A
Keyword [fermented food]
Result: 1 - 20 | Page: 1 of 2
1. A Study On Fermentation And Nutritional Evaluation Of Masyaura-A Legume-based Traditional Fermented Food Of Nepal
2. Research On Manufacture Technology Of Cereal Fermented Food-Acidic Gruel
3. Study The On-line Detection System Of The Fermented Food By The Biosensor
4. Antibiotic Resistance Assessment And Functional Strain Screening Of Lactic Acid Bacteria From Chinese Fermented Foods
5. The Detection And Control Of Biogenic Amines In Fermented Food
6. The Diversity Of Microbial From Natual Fermented Food Suan-Cai By DGGE
7. Research On New Food Of Grains Fermented
8. The Research On Ultraviolet Spectral Characteristics Of Liquid Fermented Food And The Establishment Of The Technology System Of Authenticity Identification
9. Studies On The Detection And Biofilm For Antibiotic Resistance Of Lactic Acid Bacteria From Fermented Food
10. Screening Of Phenyllactic Acid Bacteria In Traditional Fermented Food And Optimization Process For Fermentation Conditions
11. Study Of Ethyl Carbamate In Fermented Food
12. Diversity Of Primary Microbes Involved In Traditional Fermented Food From Northeast Of China
13. Screening Of Probiotics From Traditional Fermented Foods And Application In Cheese Processing
14. Study On The Analytical Methods And Control Technology Of Ethyl Carbamate In Fermented Food
15. The Analysis Of Lactic Acid Bacteria Biodiversity And The Identification Of The Isolates In Chinese Hand-made ’suan-cai’ And Yogurt
16. Study On Bacterial Community Structures And Metatranscriptomics From Traditional Fermented Food,and Bacterial Spoilers In Yunnan
17. Optimization Of Cordyceps Militaris Culture And Its Application In Fermented Food
18. The Analysis Of Bacterial Community Succession And The Correspondence Of Flavor Compounds Change During The Fermentation Process Of Traditional Broad Bena Paste With Chili
19. Screening And Identification Of Carbosulfan-degrading Microorganism In Traditional Fermented Food
20. Study On Risk Control And Management Of Traditional Fermented Food
  <<First  <Prev  Next>  Last>>  Jump to