Examples of using The fermentation of in English and their translations into Swedish
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It turned out that the wood gives is suitable for the fermentation of an infusion for 3-4 soaking.
Congeners are by-products formed in the fermentation of alcohol and consist of furfural, tannins and fusel oil.
a foodstuff produced by the fermentation of non-genetically modified soybeans(Glycine max(L.))
Nevertheless, we still need to clearly distinguish the microorganisms involved in the fermentation and the fermentation of the sense of biological oxidation- otherwise, the ambiguity of concept easily leads to a misunderstanding of the formation of tea quality mechanism.
For their investigations on the fermentation of sugar and fermentative enzymes"[130].
There is no chemical alteration comparable to the fermentation of grape juice into wine.
For their investigations on the fermentation of sugar and fermentative enzymes"[33].
For their investigations on the fermentation of sugar and fermentative enzymes 1930 Hans Fischer.
MANURE Of NETTLESThe liquid manure of nettle, of VG Garden is a preparation to be diluted after the fermentation of nettles.
He won the Nobel Prize in Chemistry in 1929 with Arthur Harden for their investigations on the fermentation of sugar and enzymes.
For the fermentation of grapes is used the most modern technology
itself obtained by the fermentation of gentian roots with or without the addition of ethyl alcohol of agricultural origin.
Biogas: the gas that derives from the fermentation of biomass in the absence of oxygen,
Grape must in fermentation shall be the product obtained from the fermentation of grape must which has an actual alcoholic strength by volume of more than 1% vol.
Moreover, the fact that beer is obtained through the fermentation of malt, whereas wine is produced through the fermentation of the must of grapes, means that the
Grape must in fermentation" means the product obtained from the fermentation of grape must which has an actual alcoholic strength of more than 1% volume
Grape must in fermentation shall be the product obtained from the fermentation of grape must which has an actual alcoholic strength of more than 1% volume but less than three fifths of its total alcoholic strength by volume.