苹果酒酵母
The paper introduced the main hazard and the corresponding control measures in the cider fermentation and hoard using film yeast. Acetobacter and zymomonas strains.───主要介绍了膜醭酵母、醋酸菌、发酵单胞菌属细菌在苹果酒发酵和贮存中产生的危害及其控制措施。
The optimum formula of active dried yeast protector for cider was systematically studied in this paper.───活性干酵母的最佳保护剂配方进行了系统研究。
Optimization Study on Yeast Based Comprehensive Performance of Cider Yeast Fusant───苹果酒融合子综合性能的酵母优选研究
Study on directional breeding of aminophenol auxotroph cider yeast mutant───定向选育氨基酸营养缺陷型苹果酒酵母突变株的研究
Study on the conditions of protoplast formation and regeneration of high vigor cider yeast───高活力苹果酒酵母原生质体形成与再生条件研究
Selecting excellent yeast for high quality cider yeast based on fuzzy comprehensive evaluation───基于模糊综合评判的苹果酒酵母优选技术研究
The Construction of Killer Cider Yeast───嗜杀苹果酒酵母的构建
Screening of High Ferment Cider Yeast───高发酵力苹果酒酵母的筛选
cider press───苹果榨汁器
baker's yeast───面包酵母
spider plant───吊兰
brewer's yeast───啤酒酵母
brewers yeasts───(啤)酒酵母
chicken breast───鸡胸
chimney breast───[炉窑]壁炉腔