1.
Evolution and development of soy sauce production technology in China
我国酱油酿造工艺的演变与发展趋势
2.
Purification, Growth Characteristic of Soy Brewing Yeasts and Their Preliminary Application;
酱油酿造酵母纯化、生长特性及初步应用研究
3.
Study on Mutation and Breeding of Soy Brewing Aspergillus Oryzae by Ion Implantation;
采用离子注入法诱变酱油酿造用米曲霉的研究
4.
Isolation and identification of HNSS01 and its application in soy sauce brewing
HNSS01的分离鉴定以及用于酱油酿造的初步研究
5.
Study on the Process Biological Contact Oxidation between Gravels Used in Sauce Wastewater Sludge Reduction Treatment;
生物砾间接触氧化法用于酱油酿造废水污泥减量化处理研究
6.
Sieving of Lactic-Acid Bacteria Resisting Salt in Soy Fermentation and Its Appraisement of Molecular Biology;
酱油酿造中耐盐性乳酸菌的筛选及分子生物学鉴定
7.
A Study on Screening of High Productive Proteinase Strain of Aspergillus Oryzae and Its Application in Soy Sauce Brewing
米曲霉高产蛋白酶菌株的选育及在酱油酿造中的应用研究
8.
To test the activity of neutral proteinase in the definite salt concentration may be more effective and proper in the soy sauce.
所以在酱油酿造过程中,在一定的盐浓度下测定中性蛋白酶活力才是更客观更有效的。
9.
The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation.
试验对酱油酿造过程中,盐浓度对不同米曲霉所产中性蛋白酶活力的影响进行了研究。
10.
Study on the technology of soy sauce with product from corn gluten meal
玉米蛋白粉酿造酱油生产工艺的探讨
11.
Comparison of Substances in Natural Fermented Soy Sauce and Blended Soy Sauce by GC-MS Discriminant Analysis
气相色谱-质谱对天然酿造酱油与配制酱油香气成分的分析比较
12.
Inquiring into the new technology of half enzymatic hydrolysis half koji process to produce coy sauce
半酶半曲法酶解酿造酱油新工艺的探讨
13.
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
14.
Studies on the Formation Mechanism and Evaluation Method of Brewing Soy Sauce Color
酿造酱油呈色机制及色泽评价研究进展
15.
Test on the application of enzyme preparation in the elimination of secondary precipitation of soy sauce
酶制剂在消除酿造酱油二次沉淀的应用试验
16.
Research on Enhancing the Protein Utilizable Ratio and Amino Acid Productive Rate from the Soy Sauce by High-salt Diluted State Fermentation;
提高高盐稀态法酿造酱油原料蛋白质利用率及氨基酸出品率的研究
17.
Study on the Accelerated Fermentation Technology and Biochemistry Characters of Low Salt Fish Sauce from Squid Processing Wastes;
鱿鱼加工废弃物低盐鱼酱油速酿工艺及生化特性研究
18.
Construction of genic engineering transforming system of Aspergillus oryzae HuNiang 3042 used in soy sauce industry
酱油工业生产菌沪酿3042基因工程转化体系的构建