1) aeration yeast
通风曲
1.
The peak point of the value of proteinase activity was found by inspection the value of proteinase activity of aeration yeast during the production of soy sauce,during the tracing the feature of the appearance of the aeration yeast and it's growing time were recognized to optimize the production process.
本文主要通过对酱油制曲过程中蛋白酶活力的检测 ,找出通风曲酶活的峰值点 ,并记录下此时通风曲的外观状况并辅以通风曲的生长时间 ,用以指导生
2) ventilated starter-making
通风制曲
3) yeast for preparing soy sauce fermentation while maintain airing
酱油通风曲
5) aerated koji making
通风制曲<发>
6) koji-making through heavy layer ventilation
厚层通风制曲
补充资料：阿斯曼通风干湿表(见通风干湿表)
阿斯曼通风干湿表(见通风干湿表)
AS iman tongfeng ganshibiao阿斯曼通风干湿表见通风干湿表。
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