助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   液态深层发酵醋 的翻译结果: 查询用时:0.007秒
图标索引 在分类学科中查询
所有学科
轻工业手工业
更多类别查询

图标索引 历史查询
 

液态深层发酵醋
相关语句
  “液态深层发酵醋”译为未确定词的双语例句
     Improvement of the liquid-deep-fermenting vinegar's flavor
     改进液态深层发酵醋风味的设想
短句来源
  相似匹配句对
     Improvement of the liquid-deep-fermenting vinegar's flavor
     改进液态深层发酵风味的设想
短句来源
     Research on the new technique of vinegar production by submerged fermentation
     液态深层发酵新工艺的探索
短句来源
     Application of Red Kojic Rice (Angkak) in Submerged Fermentation of Vinegar
     红曲在液态深层发酵中的应用
短句来源
     Establishment and control of vinegar production line for submerged fermentation by enzymes
     全酶法液态深层发酵生产线的建立和控制
短句来源
     The Factor and Controlling Method that Affecting Quality of Fruit Vinegar Made by Submerged Fermentation
     影响液态深层发酵质量的因素及控制方法
短句来源
查询“液态深层发酵醋”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
没有找到相关例句


Liquid-deep-fermenting technology for vinegar has many good points,such as a higher productivity,less pollution,a short processing cycle,a higher automation process and lower cost.However,it also has a weak flavor.This article analyzes some possible causes for the weak flavor.In order to improve the liquid-deep-fermenting flavor,traditional technology and modern scientific technology should be combined together.Suitable ingredients,good yeast with rich bacterium,mixed fermentation and longer fermenting period...

Liquid-deep-fermenting technology for vinegar has many good points,such as a higher productivity,less pollution,a short processing cycle,a higher automation process and lower cost.However,it also has a weak flavor.This article analyzes some possible causes for the weak flavor.In order to improve the liquid-deep-fermenting flavor,traditional technology and modern scientific technology should be combined together.Suitable ingredients,good yeast with rich bacterium,mixed fermentation and longer fermenting period are also needed to solve the problem.

阐明了液态深层发酵醋工艺具有出率高、污染少、周期短、自动化程度高和成本低等优点,同时也存在风味不足的缺点,指出液态深层发酵醋必须提高风味,传承发酵工艺优点。分析了液态深层发酵醋风味差的原因,提出采用传统工艺和现代科技相结合的方法,通过合理配料、多菌制曲、混合发酵和适当延长发酵期等方法来改进并提高液态深层发酵醋的风味。

 
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关液态深层发酵醋的内容
在知识搜索中查有关液态深层发酵醋的内容
在数字搜索中查有关液态深层发酵醋的内容
在概念知识元中查有关液态深层发酵醋的内容
在学术趋势中查有关液态深层发酵醋的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社