1.
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
2.
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
3.
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
4.
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
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.
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
7.
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
8.
Determination of Lead in the High-salt Soy Sauce by Solvent-extraction Graphite Furnace Atomic Absorption Spectrometry
溶剂萃取-石墨炉原子吸收光谱法测定高盐分酱油中铅
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.
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。
12.
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
13.
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
14.
Application of Non-crystalline Granular Starch (NCGC) in Sauce Powder Production
非晶颗粒态淀粉在粉末酱油中的应用
15.
Material: Clear oil, soy sauce or salt, chili powder, colored groundpepper, unwearied effort however powder, sesame seed, onion, sesameoil.
材料：清油，酱油或盐，辣椒粉，花椒粉，孜然粉，芝麻，葱，香油。
16.
Analysis of an event of producing soy sauce using industrial salt;
对一起“工业用盐”作为食品用盐生产酱油案的分析
17.
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
18.
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。