1、

True bread is flour and water with a pinch of salt and yeast.

正宗的面包是面粉加水,和少量盐及发酵粉制成的.

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2、

Pan breads such as raisin bread and whole-wheat bread are considered to be yeast breads.

例如葡萄干面包和全麦面包就是发酵面包.

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3、

She scooped out the yeasty sediments.

她将发酵的沉淀物舀了出来.

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4、

Processing technology of set Acanthopanax senticosus Harms yoghurt was studied with Acanthopanax senticosus Harms and milk.

以刺五加和牛乳为主要原料,对凝固型刺五加发酵酸乳的制作进行了研究.

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5、

This paper introduced a new process of soybean yoghurt made from soybean cake.

介绍了一种以脱脂豆粕为原料生产发酵酸豆乳的生产工艺.

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6、

An impression of the continuous of yoghurt was introduced.

对两种菌的刺激作用和连续发酵工艺予以介绍.

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7、

In this paper, the isolation and identification of Yoghurt market were studied.

本文对引进酸奶发酵剂进行菌种分离与鉴定.

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8、

Pediococcus cerevisiae and Laetobacillus plantarum are most often involved in sausage fermentations.

啤酒足球菌和植物乳酸杆菌是发酵香肠中最广泛使用的两种菌.

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9、

Give one Old Testament and one New Testament incident where leavening is mentioned.

说出旧约及新约各一个曾提及发酵的事件.

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10、

The synergy effects of glycos-esterifiable koji and oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油中与米曲霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖化增香曲的添加量.

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11、

According to the degree of fermentation, rolling , baking and tea leaf maturity.

根据制造时发酵, 揉捻焙火与采摘时原料成熟度来分类.

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12、

Tartar forms on the inside of a cask in which wine is fermented.

酒石形成于酒的发酵桶的内侧.

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13、

The research current status and the research prospects are also summarized.

总结了有机废水发酵产氢的研究现状,并探讨了今后的研究方向.

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14、

Technique of scarifying and fermenting process of canna starch

芭蕉芋淀粉糖化发酵工艺研究

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15、

Wine: Alcoholic Beverage made from the fermented juice of grapes.

葡萄酒用发酵的葡萄汁制成的含酒精饮料.

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16、

A fermented alcoholic beverage brewed from malt and flavored with hops.

啤酒一种由麦芽酿制带有''.'蛇'.''麻草香味的发酵的''.'含'. ''酒精饮料.

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17、

Wine is the alcoholic beverage created through the process of fermentation.

葡萄酒是一种酒精饮料,通过发酵酿成.

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18、
19、

Agricultural utilization methods for anaerobic fermentation slurry of large or medium hogpen

大中型猪场冲洗水厌氧发酵后农业资源化途径

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20、

An activity component was isolated from the culture of Streptomyces sp. by solvent extraction and column chromatography, and it was identified as antimycin A2 by structure elucidation.

从稀有放线菌7310菌株(Streptomyces sp.)的发酵菌丝中经溶媒萃取和硅胶柱层析初步分离出来一种活性成分,经结构鉴定为抑菌霉素(antimycins)的A2组份。

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