Effects of casein hydrolysate (CH) on fermentation time, starter dosage, viscosity, taste, mouthfeel and stability of yogurt with YC-380, ABT-7 and FAST-89 as starters were studied in the paper.
本文研究了酪蛋白水解产物对YC - 380、ABT - 7、FAST - 89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响。
This trial was designed to study the effects of crude protein levels in starters on rumen fermentation, enzymes activity of rumen microorganisms and rumen development of weaned calves.
本试验旨在研究开食料中粗蛋白质水平对断奶犊牛瘤胃发酵、微生物酶活性及瘤胃发育的影响。
The natural fermentation of soy sauce with mixed starters was studied here. The best manufacturing process and conditions were determined.
本文就酱油混合曲天然发酵工艺进行了研究，确定了最佳生产工艺流程、工艺条件，并与普通工艺进行了比较。
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