1.
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
2.
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
3.
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。
4.
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
5.
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
6.
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
7.
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
8.
A study of the microbes and effiency of the preservative system of a sauce
酱油中微生物及防腐体系的效能研究
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.
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。
11.
tomato, soy, cranberry, etc sauce
番茄酱、 酱油、 越橘沙司
12.
A dressing made of beaten raw egg yolk, oil, lemon juice or vinegar, and seasonings.
蛋黄酱一种用生蛋黄、油、柠檬汁或醋加调味品制成的酱
13.
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
14.
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
15.
Purification, Growth Characteristic of Soy Brewing Yeasts and Their Preliminary Application;
酱油酿造酵母纯化、生长特性及初步应用研究
16.
Researches on the Safety and Quality Control System in Soy Sauce Enterprises;
酱油生产企业安全质量控制体系的分析研究
17.
Analysis on Flavor Components and Identification of Production Technology in Soy Sauce and Vinegars;
酱油和醋香气成分的测定及生产工艺鉴定研究
18.
Study on applying HACCP system in establishments of producing soy sauce added iron fortificants;
铁强化酱油生产企业HACCP体系的建立与实施