1) sufu
['su:fu]
腐乳
1.
The present status of the microbes used in the production proceeding of sufu in China;
我国腐乳生产用菌的研究现状
2) preserved beancurd
腐乳
1.
Influence factor of preserved beancurd after fermentation;
论影响腐乳后发酵的主要因素
3) Furu
腐乳
1.
Determination of benzoic acid and sorbic acid in furu by HPLC;
腐乳中苯甲酸、山梨酸残留量的液相色谱测定
2.
Strain H4 is thermotoerant and can ferment soybean curd into furu (i.
从湖北、河南等地收集、分离的61株霉菌中，筛选得到一株可发酵生产腐乳的耐热性霉菌－H4菌株。
3.
Because of it\'s multitude procedures and different products fermented by kinds of microorganisms,the components of furu are complex and the quality problems is common,the white flake is one of them which severely effects appearance of furu quality.
腐乳是我国传统的发酵豆制品,由于其独特的风味、极高的营养价值,深受广大人民群众的喜爱。
4) fermented bean curd
腐乳
1.
Therefore, it can be used to improve the quality of the fermented bean curd.
为了选育出生长速度快、孢子数量多、酶活力高的毛霉菌株,从而改善和提高腐乳品质,采用物理和化学复合诱变处理3。
5) sufu brewing
腐乳酿制
6) Sufu wastewater
腐乳废水
补充资料：腐乳
豆腐乳。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条