putrefactive fermentation
基本解釋
- [食品科學技術(shù)]腐敗發(fā)酵
- [生物學]腐敗發(fā)酵PVA種群生存力分析
英漢例句
- Sodium chloride is useful in a fermentation process of foods by limiting the growth of putrefactive organisms and by inhibiting the growth of large numbers of other organisms.
氧化鈉在食品發(fā)酵過程中非常有用,因為它限制了腐敗微生物生長,并抑制大量其它微生物生長。
雙語例句
專業(yè)釋義
- 腐敗發(fā)酵
- 腐敗發(fā)酵PVA種群生存力分析