1.
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
2.
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
3.
Study on Improving the Utilization Ratio of Protein and Enhancing of Flavor in Soy Sauce Brewing;
提高发酵酱油蛋白质利用率及风味改进的研究
4.
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
5.
a raised doughnut filled with jelly or jam.
夹果冻和果酱的发酵的油炸圈饼。
6.
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
7.
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
8.
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
9.
Influence of three kinds of protein raw materials on quality of soy sauce
三种蛋白质原料对酱油发酵品质的影响
10.
Increased production and improved quality of soy sauce by the method of first solid grains and then liquild mash
先醅后醪发酵法提高酱油产量和质量的分析
11.
This article discussed the cause of mildew, the inspection and prevention of undesired yeast, prevention of forming white pellicle and bottle expanding, and improvement of soy sauce quality.
该文论述了酱油中酵母菌的检验与防治，有效地防止酱油长白、涨瓶现象的发生。
12.
thin sauce made of fermented soy beans.
发酵的大豆做成的稀酱。
13.
Analysis of microorganisms and main flavor substance in first stage of soy sauce fermentation
酱油发酵前期微生物变化及其主要香味物质分析
14.
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
15.
new technology of producing sweet flour jam continuously with pipe fermentation
管道发酵连续生产甜面酱新工艺
16.
Determine the Content of Bacillus subtilis Fermentation Products
产酱香芽孢杆菌几种发酵产物的测定
17.
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
18.
Comparison of Nutrients and Microbial Diversity between Traditional and Commercial Soybean Pastes
传统发酵豆酱与商品豆酱养分及微生物多样性比较