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发酵时间
1、fermentation process───发酵工艺，发酵过程；发酵过程；发酵工艺
2、fermentation───n.发酵
3、fermentation crock───发酵罐
4、fermentation definition───发酵定义
5、fermentation equation───发酵方程
6、fermentation weights───发酵重量
7、fermentation vessels───发酵容器
8、fermentation broth───发酵液
9、fermentation station───发酵站
1、Fuzzy optimization was applied to obtain the cooling rate and fermentation time of the batch beer fermentation process.───本研究应用模糊最适化求得批次啤酒发酵程序之冷却水流率与发酵时间。
2、temperature greatly affects the fermentation time.───发酵温度对发酵周期影响最大。
3、water content and fermentation time would also influence enzyme yield on different levels.───含水量和发酵时间对产酶也有不同程度的影响。
4、improve zymolysis, shorten the fermentation time.───提高发酵度，缩短发酵时间。
5、Continuous fermentation time from days to weeks range, so that the wines have alcohol, flavor and deep red color.───持续发酵时间由几天到三周不等，从而使葡萄酒得到酒味、香味和深红的颜色。
6、The results indicated that the optimal anaerobic and aerobic fermentation time.───实验结果显示可知四季春之有氧与厌氧酦酵时间。
7、change of organic acids in rice wine with the extension of fermentation time was studied.───研究了江米酒中有机酸的成分及其随发酵时间的变化。
8、This technology with the features such as short fermentation time, high heat efficiency, low consumption of energy and complete. . .───此工艺发酵快、热效率高、能耗低、尾气净化彻底，成本较低，有较大推广价值。
9、Succinic acid content was increased with the prolonging ofthe fermentation time and obviously decreased on the6th9th d.───琥珀酸含量随发酵时间的延长而增加，第6~9天明显下降。
1、The results indicated that the optimal anaerobic and aerobic fermentation time.
2、The optimal technological recipe of pimento dregs nutrition bread is as follows: pimento dregs 4%, granulated sugar 10%, active dry yeast 3%, fermentation time 2.
3、The result shows that this process has shorter fermentation time and higher effciency. lf the plum vinegar mixed with other ingredents, a series of healthy vinegar drinking can be produced.
4、The results indicated that the selected microorganism inoculant fermentation temperature and shorten fermentation time.