1.
The Applicational Study of HACCP in Soy Sauce Production;
HACCP体系在发酵酱油生产中的应用研究
2.
Study on application of HACCP in soy sauce industry in Guangdong Province;
HACCP在广式酱油生产企业的应用研究
3.
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
4.
Study on the technology of soy sauce with product from corn gluten meal
玉米蛋白粉酿造酱油生产工艺的探讨
5.
Study on Analizing the component and evaluating on the Antioxidative activity of the First,Secondary and Third Filtrate in brewing of soy sauce
酱油生产中的头油、二油和三油组分分析及抗氧化活性评价的研究
6.
Hygienic condition and management measures of soy factories in Zibo city;
淄博市酱油生产企业卫生现状与管理对策
7.
Researches on the Safety and Quality Control System in Soy Sauce Enterprises;
酱油生产企业安全质量控制体系的分析研究
8.
Study on applying HACCP system in establishments of producing soy sauce added iron fortificants;
铁强化酱油生产企业HACCP体系的建立与实施
9.
Study on submerged culture of Boletus edulis and its application in the production processing of soy sauce
美味牛肝菌液体培养及其在酱油生产中的应用
10.
Major Health Issues Survey Soy Sauce of Nanchong City in the Production Process;
南充市酱油生产过程中存在的主要卫生问题调查
11.
Our main products are soy, catsup, pickles, balsam, sesame catsup, etc.
主要产品有：酱油、酱、菜、油、酱等系列产品。
12.
Changes in Biochemical Characteristics of Fish Sauce during Fermentation Process
发酵生产鱼酱油过程中生化特性研究
13.
The trend Chinese soy sauce market and the countermeasure of soy sauce factory;
酱油市场发展趋势及生产企业的对策
14.
Analysis on Flavor Components and Identification of Production Technology in Soy Sauce and Vinegars;
酱油和醋香气成分的测定及生产工艺鉴定研究
15.
The on-the-spot check on how to meet the producing necessary conditions of the soy sauce and vinegar enterprises;
酱油、醋的生产企业如何面对生产必备条件的现场审查
16.
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
17.
Study of Bioflocculant Excreted by Aspergillus Sojae Cultivated by Waste Water;
废水资源化培养酱油曲霉产微生物絮凝剂的研究
18.
Analysis of an event of producing soy sauce using industrial salt;
对一起“工业用盐”作为食品用盐生产酱油案的分析