1.
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
2.
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
3.
Construction of genic engineering transforming system of Aspergillus oryzae HuNiang 3042 used in soy sauce industry
酱油工业生产菌沪酿3042基因工程转化体系的构建
4.
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。
5.
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
6.
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
7.
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
8.
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
9.
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
10.
The Study on Lactic Acid Bacteria and Yeast by Industrial Producing Soybean Paste;
工业生产黄豆酱乳酸菌和酵母菌的研究
11.
Comparative Analysis on Treatment Bacteria Removing and Physicochemical Factors of Raw Soy Sauce in Two Different Membranes
两种膜处理生酱油的除菌效果和理化指标分析
12.
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
13.
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
14.
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
15.
This article discussed the cause of mildew, the inspection and prevention of undesired yeast, prevention of forming white pellicle and bottle expanding, and improvement of soy sauce quality.
该文论述了酱油中酵母菌的检验与防治，有效地防止酱油长白、涨瓶现象的发生。
16.
Production technique of chilli sauce by fermentation of lactic acid bacteria
乳酸菌强化发酵生产辣椒酱的工艺研究
17.
Production processing of Yongfeng hot pepper sauce by multi-strain fermentation
混合菌种发酵生产永丰辣酱的工艺研究
18.
The Study of Sterilization Effect at Different Temperature on High Salt Liquid Sauce
高盐稀态酱油灭菌温度对酱油质量影响的研究