In this paper, a new beer fermentation model based upon known fundamental knowledge of biochemical pathway is recommended.
介绍了以已知的生化途径为基础的新的啤酒发酵模型。
The feasible knowledge of the usage of byproduct from brewing beer instead of soybean meal partly in the fermentation of fresh soy sauce was discussed and experimented.
利用啤酒生产下脚料代替部分豆粕进行了酿造酱油的生产试验。
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