1.
HACCP in the low-salt soy sauce by solid-state fermentation application
HACCP在低盐固态发酵酱油中的应用
2.
The effect of spraying-extraction fermentation on soy sauce flavor
淋浇工艺对低盐固态酿造酱油风味的影响
3.
Screening of Strain and Optimization of Fermentation Technology for Production of Soy Sauce;
高盐稀态酱油发酵菌种的选育及工艺改良研究
4.
Solid-state fermentation bioreactor for preparing spore starter of soy sauce
酱油种曲制备的固态发酵反应器的研究
5.
GC-MS Determination of Components in Aroma of High Salt Liquid Soy and Low Salt Solid Soy
气相色谱-质谱法测定高盐液态和低盐固态酱油中的香气成分
6.
Optimal research on producing enzyme condition of aspergillus niger in soy sauce solid-state fermentation
酱油固态发酵生产中黑曲霉产酶条件的优化研究
7.
Pilot test on semi-solid-state pure-fermentation technology of low-salt pickled cucumber
低盐腌渍黄瓜半固态纯种发酵工艺中试
8.
Technical test general buletin of rice saline sugar syrup mixing solid koji with process of sun fermentation soy sauce
大米盐水糖浆制醅晒制发酵酱油工艺试验初报
9.
A few suggestions for improving flavor of Chinese RFS were made from the conclusion of the analysis.
经分析比较,对进一步丰富改善我国低盐固态制酱油的风味提出了建议。
10.
Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce
高盐稀态酱油挥发性风味物质的分离与鉴定
11.
Thought it ideal that adopting the technology of low salt low temperature solid liquid ferment and semi- finished products to be exposed to the sun.
认为采用"低盐低温固稀发酵"加上后期半成品油"晒制增香"的生产工艺较为理想。
12.
The Study of Sterilization Effect at Different Temperature on High Salt Liquid Sauce
高盐稀态酱油灭菌温度对酱油质量影响的研究
13.
Studies on Solid Fermentation by Strains of Monascus sp. with Lower Citrinin Content and Higher Pigments Value;
低橘霉素高色价红曲霉固态发酵研究
14.
a raised doughnut filled with jelly or jam.
夹果冻和果酱的发酵的油炸圈饼。
15.
The Applicational Study of HACCP in Soy Sauce Production;
HACCP体系在发酵酱油生产中的应用研究
16.
Changes in Biochemical Characteristics of Fish Sauce during Fermentation Process
发酵生产鱼酱油过程中生化特性研究
17.
Comparison for three determination methods of saltless soluble solid material content in soy sauce
酱油中可溶性无盐固形物三种测定方法的比较
18.
Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation.
发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。