... 液浮积分陀螺仪 liquid floated integral gyro 液固态发酵 liquid-solid state fermentation 液氦 liquid helium ...
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本研究用黄粉为玉米蛋白质原料，通过“低盐固态发酵法”酿造鲜味调味液。
Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained.
果醋加工的工艺方法较多，主要可分为液态发酵、固-液发酵及固态发酵法三种。
Processing techniques can be divided into 3 types according to the appearance of the material during the course of making vinegar, such as solid, solid - liquid and liquid.
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