1) naturally fermented paste
天然发酵酱
1.
Comparison of the old and new technologies for naturally fermented paste;
天然发酵酱新旧工艺的比较
2) soy sauce mash fermentation
酱醪发酵
1.
The darkness and lack of brightness of dishes cooked by soy sauce was mainly caused by the raw materials' proportion, soy sauce mash fermentation, dark reddish brown of caramel during the production.
酱油烧菜发乌、无红亮光泽主要是由生产过程中的原料配比、酱醪发酵、焦糖酱色质量等原因造成。
3) fermentation sauce
发酵酱汁
4) Miso fermentation
大酱发酵
5) in the method of diluting
发酵酱油
1.
The application of PDCA in the method of diluting management;
PDCA在发酵酱油质量中的应用
6) Fermented chilli sauce
酱体发酵
补充资料：石油天然气国际贸易(见石油市场与天然气市场)
石油天然气国际贸易(见石油市场与天然气市场)
石油天然气国际贸易(internotional tradeof011 and只as)见石油市场与天然气市场。
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