1.
Development and Application of FT-NIR Spectroscopic Technologies in Determination of Mutritional Contents in Bean Food Products;
傅立叶变换近红外光谱技术测定传统豆制品品质研究
2.
Studies on the Isolation and Selection of Protease Producing Strains from Traditional Fermented Soy Product and the Properties of Protease;
中国传统发酵豆制品中毛霉的分离及性质研究
3.
Study on concentration and distribution of γ-aminobutyric acid in traditional fermented soybean products
传统发酵豆制品中γ-氨基丁酸含量分布研究
4.
In this haper herbalogical studies, traditional theory and clinical uses of the various processing of the fruits of croton tiglium L. have been discussed.
对中药巴豆炮制的历史沿革、传统理论及不同炮制品的临床应用进行了整理和探讨。
5.
Research progress of physiological health function of soybean isoflavone in traditional fermented soybean
传统大豆发酵食品中大豆异黄酮的生理保健机能的研究进展
6.
Comparison of Nutrients and Microbial Diversity between Traditional and Commercial Soybean Pastes
传统发酵豆酱与商品豆酱养分及微生物多样性比较
7.
Tianjin Small Red Beans have a long export history.They are our traditional export product.
天津红小豆出口历史悠久，是天津传统出口商品。
8.
Fermented soybean curd, a highly flavoured and nutrition food, is a traditional Chinese fermented food and are widely consumed by the world.
腐乳是我国传统的发酵豆制品,以其独特的风味、富的营养等特点受到很多国家的推崇。
9.
The Product, which utilizes quality fresh chili and the famous Yongchuan fermented soya, is made with unique traditional techniques.
本产品选用优质鲜椒和正宗永川豆豉为原料，以其独特的传统工艺精制而成。
10.
A Quick Method for Determination of Crude Fibre in soybean and Soybean Products;
费伯特克系统快速测定大豆和大豆制品中粗纤维
11.
Unique fascination of traditional technique of Dayoufeng sufu in Shangqiu
商丘豆腐乳的传统制作工艺的独特魅力
12.
Study on the Correlation between Soybean and the Quality of Tofu and Flour Products Made from Bean Dregs
大豆与豆腐品质相关性及豆渣面制品研究
13.
And you can also taste the traditional Hakkas' food, like the meat with vegetable and bean.
当让你还可以品尝到传统的客家菜：农家梅菜扣肉、豆腐等。
14.
A Study on Fermentation and Nutritional Evaluation of Masyaura-A Legume-based Traditional Fermented Food of Nepal;
一种基于豆荚的尼泊尔传统发酵食品Masyaura的发酵和营养评价研究
15.
Research status on prevention and cure of cardio-cerebrovascular diseases with traditional fermented soybean foods
传统大豆发酵食品在心脑血管疾病防治上的研究现状
16.
Soybean for soybean industry
GB/T8612-1988豆制食品业用大豆
17.
Study on making koji technique of high content β-glucosidase in traditional fermented soybean sauce
传统发酵豆酱高β-葡萄糖苷酶活力制曲工艺研究
18.
A Study on the Innovational Model of the Enterprise that Deeply Processes Traditional Agricultural Products: A Case Study of Wuhan Douxiangju Food Limited Company;
传统农副产品深加工企业创新模式探析——以武汉豆香聚食品有限公司为例