1.
Study on Improving the Utilization Ratio of Protein and Enhancing of Flavor in Soy Sauce Brewing;
提高发酵酱油蛋白质利用率及风味改进的研究
2.
Influence of three kinds of protein raw materials on quality of soy sauce
三种蛋白质原料对酱油发酵品质的影响
3.
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
4.
For the sauce, use tomato ketchup, mayonnaise, cream, white wine& basil mix together.
用番茄酱,蛋黄酱,奶油,白葡萄酒和紫苏叶丝做成沙司.
5.
Effect of Thermal Treatment of Defatted Soy Flakes on the Neutral Protease Activity in Koji and Contents of Amino Nitrogen in Fermented Soy Sauce
豆粕热处理对酱曲中蛋白酶活性和酱油中氨基态氮含量的影响
6.
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
7.
percent protein and oil
蛋白质及油分的百分率
8.
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
9.
A Study on Screening of High Productive Proteinase Strain of Aspergillus Oryzae and Its Application in Soy Sauce Brewing
米曲霉高产蛋白酶菌株的选育及在酱油酿造中的应用研究
10.
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
11.
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
12.
A dessert typically consisting of plain or sponge cake soaked in sherry, rum, or brandy and topped with layers of jam or jelly, custard, and whipped cream.
屈莱弗甜食涂了果酱、果冻、牛奶蛋糊和掼奶油并在雪莉酒、朗姆酒或白兰地中浸渍的蛋糕甜食
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.
Milk, bread, butter, jam, peanut butter, honey, doughnuts, fried eggs, boiled eggs, or cereals.
牛奶，面包，奶油，果酱，花升酱，蜂蜜，圈饼，荷包蛋，煮蛋，谷类食物。
15.
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
16.
Method for determination of crude protein in oilseed
GB/T14489.2-1993油料粗蛋白质的测定法
17.
Inspection of grain and oilseeds--Methods for determination of crude protein
GB/T5511-1985粮食、油料检验粗蛋白质测定法
18.
Aqueous Enzymatic Extraction of Corn Germ Oil and Reclaiming Protein;
玉米胚芽水酶法提油及蛋白质的回收