1.
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
2.
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
3.
a raised doughnut filled with jelly or jam.
夹果冻和果酱的发酵的油炸圈饼。
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.
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
6.
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
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.
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
9.
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
10.
Increased production and improved quality of soy sauce by the method of first solid grains and then liquild mash
先醅后醪发酵法提高酱油产量和质量的分析
11.
Thought it ideal that adopting the technology of low salt low temperature solid liquid ferment and semi- finished products to be exposed to the sun.
认为采用"低盐低温固稀发酵"加上后期半成品油"晒制增香"的生产工艺较为理想。
12.
The manufacturing process of pro-ecology traditional fermented food fish sauce-acid of Miao nationality
苗族原生态传统发酵食品鱼酱酸制作工艺
13.
This article discussed the cause of mildew, the inspection and prevention of undesired yeast, prevention of forming white pellicle and bottle expanding, and improvement of soy sauce quality.
该文论述了酱油中酵母菌的检验与防治，有效地防止酱油长白、涨瓶现象的发生。
14.
thin sauce made of fermented soy beans.
发酵的大豆做成的稀酱。
15.
Analysis of microorganisms and main flavor substance in first stage of soy sauce fermentation
酱油发酵前期微生物变化及其主要香味物质分析
16.
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
17.
Optimization of Making Koji and Fermenting Conditions on the Process of Brewing Special Millet Paste;
风味粟米酱酿制过程中制曲及发酵生产工艺条件的优化
18.
Study on the Nonvolatile Taste Compounds of Yongxin Fermentated Radish and Pure Starter-making and Fermentation
永新酱萝卜滋味物质的分析及纯种制曲发酵的研究