1.
Clonidine bone must have Cola and bone, little fat ribs, a little longer, about10 CM with soy and sugar oyster sauce, wine, garlic pickling for half an hour.
可乐骨得有可乐和骨哟，肥一点的排骨，长一点，10CM左右，用豉油和蚝油糖、、茸腌半小时。
2.
Chi--fiavour Chinese spirits
GB/T16289-1996豉香型白酒
3.
Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)
传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究
4.
Research on Microorganism Quickly-fermented Technology of Mucor-type Douchi;
毛霉型豆豉生物速成发酵技术的研究
5.
Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;
豆豉溶栓酶基因在乳酸杆菌中的表达
6.
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然发酵豆豉后发酵过程的动态分析
7.
Studies on Extraction and Detection of Isoflavones in Fermented and Black Beans
豆豉及黑豆中异黄酮提取与检测研究
8.
Identification of Salmonella in lobster sauce with real time PCR
绝对定量PCR快速检测豆豉沙门菌
9.
Preparation and identification of a novel fibrinolytic enzyme FS33 from Bacillus subtilis DC_(33)
豆豉纤溶酶Subtilisin FS33的提取纯化与鉴定
10.
Let me show you the Three Traditional Treasures of Yangjiang - lobster sauce, lacquerwork and knife.
让我给你介绍一下阳江“三件宝”：豆豉、漆器、小刀。
11.
Studies on Fermentative Microflora, Flavours and Melanoidins of Long-ripined Douchiba;
陈窖豆豉粑益酵菌、风味物及黑色物质研究
12.
Studies on Preparation, Enzymic Characteristics and Functional Properties of Dochi Fibrinolytic Enzyme;
豆豉纤溶酶的制备、酶学特性及功能性质研究
13.
Expression, Refolding, Purification and Pharmacology of Douchi Fibrinolytic Enzyme (Subtilisin DFE);
豆豉溶栓酶的表达、复性、纯化及其药理学研究
14.
Studies on the Fermentation Mechanism and Healthy Functions of Aspergillus-Type Douchi;
曲霉型豆豉发酵机理及其功能性的研究
15.
Purification, Gene Cloning and Expression of a Fibrinolytic Enzyme from Douchi, a Chinese Traditional Soybean-fermented Food;
豆豉溶栓酶的纯化及其基因的克隆与表达研究
16.
Studies on the Separation, Purification and Properties of Fibrinolysis Enzyme in Lobster Sauce;
豆豉溶栓酶的分离纯化及酶学性质研究
17.
Screening of Fibrinolytic Enzyme-Producing Strain Dc-C4 from Chinese Douchi;
豆豉纤溶酶高产菌株的筛选及酶学性质的研究
18.
Research on the Processing and Quality Changes of Semen Sojae Praeparatum Processed by Different Accessories;
不同辅料对淡豆豉炮制过程及质量影响的研究