1、

The corn gelatin starch prepared in pilot plant scale was used to substitute gelatinas a stabilizer in ice cream and fermented milk drink and as a gelatinizer in fruit jelly.

采用玉米凝胶淀粉的中试产品,作果冻胶凝剂,冰淇淋、发酵乳酸饮料等的增稠稳定剂。

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2、

This paper separated 5 strains possessing character of lactic acid bacterium from traditional fermented cabbage, named C1~ C5, and identified that those strains are lactic acid bacterium by Gram stain, observing SEM configuration and physiological experiment.

从泡白菜中分离出5个具有乳酸菌菌落特征的菌株,菌株编号分别为C1~C5,经革兰式染色、扫描电子显微镜观察、生理试验等初步鉴定为乳酸菌。

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3、

The appropriate fermentation parameters were determined and the fermented beef sausage processing was also researched.

通过试验,确定合适的发酵参数,探索了牛肉发酵肠的生产工艺.

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4、

Study on Liquid State Deep Fermented Chaenomeles lagenaria Koidz Fruit Wine

液态深层发酵型木瓜果酒的发酵工艺研究

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