Optimization of the Fermentation of Beet Molasses to Lactic Acid and the Research on the Substitution for the Yeast Extract

A New Technology of Extracting Caramel Colorant and Glycerin from Fermented Waste Liquor of Beet Molasses

从甜菜糖蜜发酵废液中提取色素及甘油的工艺研究

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A Study on the Starting Process Date of Sugar Factory Production of GlucoSe Isomerase by Fermentation of Beet Molasses

甜菜糖厂开机日期的探讨甜菜糖蜜发酵生产葡萄糖异构酶

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The isolation and identification of betaine from beet molasses and its quantitative determination

糖蜜中甜菜碱的分离、鉴定与含量测定

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Production of Single Cell Protein With Waste Liquid From Beet Molasses Alcohol Fermentation

甜菜废蜜酒精废液制取单细胞蛋白质

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Effects of beet molasses addition on the ruminant pH and NH_3-N concentration of sheep

添加甜菜糖蜜对绵羊瘤胃pH和NH3-N浓度的影响

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Continuous ethanol production from beet molasses Was formed in column bioreactor with immobilized growing cells.

采用固定化生长细胞方法，以柱式生物反应器连续发酵甜菜糖蜜酒精。

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Preliminary experimental study on the fodder beet cutter

饲用甜菜切丝机的试验研究初探

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The Beeswax candle said arrogantly as if she was the hostess of the party.

蜂蜡蜡烛傲慢地说，就好像她已经是晚会的主人。

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And a mug of dark beer to wash it down.

再配上一杯上好的黑啤酒。

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Strong dark beer brewed in the fall and aged through the winter for spring consumption.

味浓的黑的、在秋季酝酿并且通过整个冬天和春天储藏的陈啤酒。

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Development of Fragrant Dark Beer

一种增香黑啤酒的研制

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Development of Entire Malt Dark Beer

全麦芽黑啤酒的研制

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B: I'd like to have a dark beer.

给你来杯酒吧。你要喝什么？我想喝黑啤。

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The extra antioxidants in dark beer may be the trick, researchers say.

研究人员们表示黑啤酒中所含的额外的抗氧化物也许起到了作用。

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Development of Dark Beer

黑啤酒的研制

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Studies on Green Food Beer Production

绿色啤酒生产工艺研究

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Anna came and picked me up little after 8 o'clock and we got to Paddy'spub just as the festivities were kicking into high gear. The place was packed and everyone was drinking green beer and dancing.

安娜8点多来接我，到佩迪酒吧时，活动才正要进入高潮.那里好多人，大家都在喝绿啤酒，又是唱歌又是跳舞的。

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Bars serve green beer, bakeries produce green bagels, Chicago goes the extra mile and dyes the river green.

酒吧里供应绿色的啤酒，而包房制作绿色的百吉圈，芝加哥更是不辞辛劳，把河水都染成了绿色。

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In traditional brewing, green beer needs three to six weeks storage at low temperature to reduce the content of diacetyl.

传统的啤酒酿造，主要是采用低温后贮的方法来降低双乙酰的含量，而这一过程通常需要3～6周时间。

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Development of Spirulina Green Beer

螺旋藻绿啤酒的研制

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