| 1. | Optimum of submerged fermentation parameters for antrodia camphorata
樟芝深层发酵培养条件的优化 |
| 2. | Processing procedure of vinegar with liquid process of submerged fermentation
液态深层发酵酿醋工艺规程 |
| 3. | Practical technology of improving vinegar flavor in submerged fermentation
提高液态深层发酵食醋风味的实用技术 |
| 4. | Preliminary study on screening of in - depth formentation culture medium of agrocybe aegirit as - 1 bacterium
1菌株深层发酵培养基筛选的初步研究 |
| 5. | Technology of bioaccumulation of calcium by submerged fermentation of gamoderma lucidum and its analysis
灵芝深层发酵生物富集钙的工艺及其检测 |
| 6. | This paper has discussed the applications of red kojic rice in the vinegar production with submerged fermentation
摘要该文论述了红曲在液态深层发酵食醋生产中的应用。 |
| 7. | Chapter 3 primarily informs the fermentation process control system devising and the structure of the system
第三章主要围绕微生物深层发酵过程控制系统的设计与实现展开。 |
| 8. | Using molasses as raw material , a colorless , clear and transparent , precipitation free , soft sour and good flavor white vinegar was produced with submerged fermentation , and filtration decoloring treatment
摘要以糖蜜为原料，利用液态深层发酵工艺，经过后期过滤脱色处理，可以生产出无色、澄清透明、无沉淀、酸味柔和、风味良好的酿造白醋。 |
| 9. | Analyzing much experiment result , the paper presents a logical controlling method based on pan - bool algebra and constructs the controlling model in allusion to the non - linear , time - varying , delaying do control system
在分析了大量实验数据的基础上，针对微生物深层发酵过程中非线性、大滞后、时变的溶解氧系统，建立了基于泛布尔代数的逻辑控制模型。 |
| 10. | This dissertation mainly deals with the control over do in microbe fermentation process producing y - linolenic , devises a control system and builds up a do controlling model based on pan - bool algebra
本论文主要讨论了真菌深层发酵生产-亚麻酸的过程中溶解氧的自动控制问题，设计了真菌深层发酵自动控制系统并建立了基于泛布尔代数的溶解氧自动控制模型。 |
