1.
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
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.
Studies on Anchovy Endogenous Proteases and Biochemical Characterizations during the Production of Fish Sauce Made from Low-valued Fish;
鳀鱼内源蛋白酶及低值鱼制备鱼酱油过程中生化特性研究
4.
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
5.
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
6.
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
7.
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
8.
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。
9.
Ingredient: Tomator, Eggs, Garlic, Green Onion, Salt and Soy Sauce.
用料：西红柿，鸡蛋，蒜，葱，盐和酱油。
10.
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。
11.
liver, duck, mackerel pate
肝、 鸭、 鲭鱼酱.
12.
Pulpy material remaining after the extraction of oil from nuts, seeds, or fish.
酱状物从坚果、种子或鱼中提炼油后所剩的酱状物
13.
Fry the ham and fish sticks in oil and add a little dark Soya sauce to the fish sticks only.
将火腿条和鱼饼条在油里翻炒，鱼饼可以加入少许酱油再炒一下。
14.
Removing the Off-flavor of Silver Carp and the Preparation of Low Salt Surimi
白鲢鱼脱腥及其低盐鱼糜制备的研究
15.
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
16.
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
17.
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
18.
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