1.
Fermented bean curd antiseptic 100% qualified, dried vegetables benzoic acid qualified rate 98.04%.
腐乳防腐剂100%合格，于菜苯甲酸合格率98.04%。
2.
Kernel principal composition analysis of sensory and physiochemical quality of fermented bean curd
腐乳感官和理化品质的核主成分分析
3.
Discussion about the main composition variety of Shaoxing sufu
绍兴腐乳发酵过程主要成分变化探讨
4.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
5.
UV Breeding by Induced Mutation of Mucor Protease Strain from Sufu
腐乳毛霉蛋白酶菌株紫外线诱变育种
6.
These include sufu, which is produced by the fermentation of tofu, a chemically coagulated soybean milk product.
这包括豆腐乳,是由豆腐发酵制成的。豆腐是豆浆经化学凝固而成的产品
7.
Discussion on the change of main composition of Shaoxing sufu during the fermentation
绍兴腐乳发酵过程中主要成分变化的探讨
8.
Research on Mechanism of Fermentation, Improvement of Quaility and Mode Identification of Sufu;
腐乳发酵机理、品质改进和模式识别研究
9.
Research of Graft Modified Epoxy-acrylic Resins Used in Anticorrosive Emulsion;
丙烯酸接枝改性环氧树脂防腐乳液的研究
10.
Enzyme Activity and Chemical Property in Sufu Production;
腐乳生产过程中酶活力变化和理化性质的研究
11.
Study on Liquid Fermentation of Mucor Mucedo(L..) Fres and Safety Evaluation of Sufu;
高大毛霉液体发酵应用研究及腐乳安全性评价
12.
A Research of Extracting Water-Insoluble Dietary Fibre from Fermented Beancurd Waste Residues;
从生产腐乳废渣中提取水不溶性膳食纤维研究
13.
Study on the Inhibition of Furu White Flake of the Mucor Domestication and Microwave
毛霉驯化及微波对腐乳白点抑制效果的研究
14.
Non-thermal sterilization of Sufu by intense pulsed magnetic field
高强度脉冲磁场对腐乳的杀菌效果研究
15.
soybean curd, soybean cheese whole-set equipment
豆腐、豆乳整厂设备
16.
Research on Corrosion of Chlorine Ion in Emulsion to Strip Steel
乳化液中氯离子对带钢腐蚀作用研究
17.
ISOLATION AND IDENTIFICATION OF CORRUPTED LACTIC ACID BACTERIA FROM FRESH MEAT DURING STORAGE IN LOW TEMPERATURE
冷藏鲜肉中腐败乳酸菌的分离及鉴定
18.
Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
乳酸菌发酵豆浆制作豆腐得率的研究