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Keyword [Koji fermentation]
Result: 1 - 7 | Page: 1 of 1
1.
Study On The Formation And Application Of Flavor Substances In Multi-strain Fermentation Of Soy Sauce
2.
Study On Multi-strain Koji-making And Enzyme Activity Regulation Of Aspergillus Type Douchi Koji
3.
Study On Extruding Soybean Meal And Flour For Making Soy Sauce
4.
Study On The Quality And New Technology Of The Solidliquid Mixed Fermented Tartary Buckwheat Vinegar
5.
Experimental Study On Fermentation Of Citrus Skin Residue And Its Silage By Mixed - Type Solid State
6.
Analysis On High-temperature Daqu And Functional Bran Koji Of Baiyunbian Liquor
7.
Research On Quality Improvement Of Machine-made Dried Hollow Noodles
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