... 温屠体 warm carcass;hot carcass 温发酵 warm fermentation 温盐渍 warm salting ...
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口味独特，竞争力小，控温发酵。
Unique taste, small competitive, temperature controlled fermentation.
研究以桑椹为主要原料，采用控温发酵技术酿制桑椹果酒的工艺流程。
Taking mulberry as main material, mulberry wine was produced with temperature controlling technique and alcohol fermentation process.
研究了恒温发酵和变温发酵过程，并对二者发酵柠檬酸的产量进行了比较。
This paper studies on the constant temperature fermentation, oscillatory temperature fermentation and the comparisons between the yields of fermented citric acid of the two.
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