inoculum amount
英 美
接种量
接种量
Response surface analysis showed that temperature, inoculum amount, the concentration of salt took significant interactive effects.
响应面分析的结果表明温度、接种量、加盐量对响应值的影响存在交互作用。
The inoculum amount, fermentation time and initial alcohol concentration were key factors in fermentation to affect the quality of mango vinegar.
单因子试验研究结果表明,在芒果果醋发酵工艺过程中,接种量和发酵时间及起始酒精度是影响果醋质量的关键因素。
But the efficacy was related to the treated methods, the amount of inoculum, the inoculum period and the concentration.
发酵液对大豆胞囊线虫的防效与处理方式、接种量、接种时间以及浓度有关。
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