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Keyword [High-salt and diluted-state soy sauce]
Result: 1 - 5 | Page: 1 of 1
1.
Study On The Formation And Changes Of Flavor Compounds In High-salt And Diluted-state Soy Sauce During Fermentation And Pasteurization
2.
The Effects Of Making Koji With Mixed Strains On Physicochemical Properties And Sensory Evaluation Of High-salt And Liquid-state Soy Sauce
3.
The Effects Of Different Solid Concentrations Fermentation On Physicochemical Properties And Sensory Evaluation Of High-salt And Liquid-state Soy Sauce
4.
The Effect Of Temperature-controlled Fermentation On The Quality Of High-salt And Diluted-state Soy Sauce
5.
Study On The Yeast Addition During Fermentation Period Of High-salt And Diluted-state Soy Sauce
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