1) fish soy sauce
鱼鲜酱油
1.
Effects of sugar quantity varies on koji cells activities in the fermentation of fish soy sauce;
鱼鲜酱油稀发酵中的糖量变化及其对曲霉活动的影响
2) seafood sauce
海鲜酱油
1.
The development and actuality of the new pattern flavoring is expounded in this paper,and the significance and foreground of seafood sauce is analyzed.
介绍新型调味品的发展现状,开发与研究海鲜酱油的意义及市场前景,国内外以低值鱼、扇贝裙边为主要原料,经过科学的加工酿造的各种营养丰富、海鲜风味浓郁的海鲜酱油。
3) fresh soy sauce
鲜味酱油
4) delicious soy sauce
鲜汁酱油
5) shrimp flavoured soy sauce
鲜虾酱油
6) fish sauce
鱼酱油
1.
A method for the determination of nine kinds of fish sauce organic acids was developed by ion chromatography with suppressed conductivity detection.
建立了用亲水性阴离子交换分离柱,KOH为淋洗液作梯度淋洗,电导检测,同时分离和检测鱼酱油中九种有机酸的离子色谱法。
2.
Squid by-products were applied to yield fish sauce by fermentation with three technologies.
本研究采用三种工艺条件利用鱿鱼加工副产物发酵生产鱼酱油,测定了发酵过程中总氮、总酸、氮转化率、pH值、氨基态氮、挥发性盐基氮(T-VBN)和蛋白酶活的变化情况,并对产品进行了感官评价。
补充资料：鱼鲜
1.鱼虾等水产品。
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