1.
GC-MS Determination of Components in Aroma of High Salt Liquid Soy and Low Salt Solid Soy
气相色谱-质谱法测定高盐液态和低盐固态酱油中的香气成分
2.
HACCP in the low-salt soy sauce by solid-state fermentation application
HACCP在低盐固态发酵酱油中的应用
3.
The effect of spraying-extraction fermentation on soy sauce flavor
淋浇工艺对低盐固态酿造酱油风味的影响
4.
A few suggestions for improving flavor of Chinese RFS were made from the conclusion of the analysis.
经分析比较,对进一步丰富改善我国低盐固态制酱油的风味提出了建议。
5.
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
6.
Comparison for three determination methods of saltless soluble solid material content in soy sauce
酱油中可溶性无盐固形物三种测定方法的比较
7.
Screening of Strain and Optimization of Fermentation Technology for Production of Soy Sauce;
高盐稀态酱油发酵菌种的选育及工艺改良研究
8.
Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce
高盐稀态酱油挥发性风味物质的分离与鉴定
9.
Solid-state fermentation bioreactor for preparing spore starter of soy sauce
酱油种曲制备的固态发酵反应器的研究
10.
Study on Rapid Determination of Contents of Saltless Soluble Solid Material in Soy Sauce by Microwave Method
微波法快速测定酱油中可溶性无盐固形物含量的方法研究
11.
Study on the Accelerated Fermentation Technology and Biochemistry Characters of Low Salt Fish Sauce from Squid Processing Wastes;
鱿鱼加工废弃物低盐鱼酱油速酿工艺及生化特性研究
12.
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
13.
Ingredient: Tomator, Eggs, Garlic, Green Onion, Salt and Soy Sauce.
用料：西红柿，鸡蛋，蒜，葱，盐和酱油。
14.
We should know how to preserve the flavours of our life.
我们要懂得调理好生活中的油盐酱醋。
15.
Pilot test on semi-solid-state pure-fermentation technology of low-salt pickled cucumber
低盐腌渍黄瓜半固态纯种发酵工艺中试
16.
Research on Enhancing the Protein Utilizable Ratio and Amino Acid Productive Rate from the Soy Sauce by High-salt Diluted State Fermentation;
提高高盐稀态法酿造酱油原料蛋白质利用率及氨基酸出品率的研究
17.
A STUDY ON DYNAMIC LOW INTERFACIAL TENSION OF COMBINATION SYSTEM OF PETROLEUM CARBOXYLATE AND ALKALI BETWEEN DAQING CRUDE OIL
石油羧酸盐及碱复合体系／大庆原油间的动态低界面张力研究
18.
Technical test general buletin of rice saline sugar syrup mixing solid koji with process of sun fermentation soy sauce
大米盐水糖浆制醅晒制发酵酱油工艺试验初报