1.
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
2.
Effects of Nutrient Addition on Number of Aspergillus oryzae Spores in Seed Koji and Neutral Protease Activity in Soy Sauce Koji
外加营养物对酱油种曲孢子数和成曲酶活力的影响
3.
Study on the promotion and optimization of yeast extract to seed koji cultivation
酵母抽提物对酱油种曲培养的促进作用及工艺优化研究
4.
Correlation between cellulase activity of Aspergillus oryzae and composition of soy sauce
曲种纤维素酶活力与酱油成分相关性的研究
5.
(Chinese cookery) a sauce based on soy sauce.
（中国烹调）基于大豆酱油的一种酱油。
6.
Studies on Screening of High Proteinase Producing Aspergillus Oryzae from Baojing Soy Sauce and it's Fermentation Condition
保靖酱油高产蛋白酶米曲霉菌种选育及产酶条件研究
7.
A piquant sauce of soy, vinegar, and spices.
伍斯特郡辣酱油一种含大豆、醋和香料的辣酱油
8.
Screening of Aspergillus oryzae and A. sojae strains with high enzyme activity by induced mutation
米曲霉与酱油曲霉高酶活菌株的诱变选育
9.
A hollandaise sauce to which whipped cream has been added.
淋丝调味酱一种加入了鲜奶油的荷兰式调味酱
10.
Effect of Thermal Treatment of Defatted Soy Flakes on the Neutral Protease Activity in Koji and Contents of Amino Nitrogen in Fermented Soy Sauce
豆粕热处理对酱曲中蛋白酶活性和酱油中氨基态氮含量的影响
11.
In the field of good sauces" Wei-Wei" has been considered the best for quite a long time.
在食品酱油的领域中，酱油[Wei－Wei]长久以来一直被认为是最好的一种。
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.
Application of automatic control system of koji making disc machine in soy sauce manufacture
酱油用圆盘制曲机自动控制系统的应用
14.
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
15.
Isolation, purification and identification of the bacteria in the soy sauce koji of Guangdong
广东酱油成曲中细菌的分离、纯化和鉴定
16.
Effect of different amount of Qu on fusel oils in Sauce-flavor liquor
不同加曲量对酱香型白酒中杂油醇影响探讨
17.
Influential Factorial Experiment and Index Optimization of the Soy Sauce Koji Enzyme Activity
影响酱油曲料酶活的因子试验及参数优化
18.
Strain Improvement and Process Research on Soy Sauce Production
酱油生产菌菌种改良及其工艺的研究