1.
HACCP in the low-salt soy sauce by solid-state fermentation application
![点击朗读](/dictall/images/read.gif)
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
![点击朗读](/dictall/images/read.gif)
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
![点击朗读](/dictall/images/read.gif)
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
![点击朗读](/dictall/images/read.gif)
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
![点击朗读](/dictall/images/read.gif)
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
![点击朗读](/dictall/images/read.gif)
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.
![点击朗读](/dictall/images/read.gif)
夹果冻和果酱的发酵的油炸圈饼。
15.
The Applicational Study of HACCP in Soy Sauce Production;
![点击朗读](/dictall/images/read.gif)
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
![点击朗读](/dictall/images/read.gif)
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。