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Keyword [low-salt solid-state]
Result: 1 - 13 | Page: 1 of 1
1.
Analysis On Flavor Components And Identification Of Production Technology In Soy Sauce And Vinegars
2.
Strain Improvement And Process Research On Soy Sauce Production
3.
Study On The Improvement Of The Enzyme Activity Of Aspergillus Oryzae Koji And The Promotion Of Fermentation Process
4.
Effect Of Wheat Bran Enzymolysis Liquid On The Quality Of Low-salt Solid-state Fermented Soy Sauce
5.
Influence Of Salt-Tolerant Yeasts On Soy-Sauce Flavor During The Low-Salt Solid Fermentation
6.
The Research And Development Of Scallop Skirt Fermented Seasonings
7.
The Preliminary Quantitative Discovery Of Parameters In Soy Sauce Fermentation
8.
Optimization Of Low-salt Solid-state Fermentation Process Of High-quality Tartary Buckwheat Soy Sauce
9.
Study On The Process Of Mellow Maotai-Flavor Beef Spices Strate
10.
Utilization Of Production Of Low-value Fish Seafood Fermented Soy Sauce
11.
Research On The Fermentation Process Of Scallop Skirt Seafood Sauce
12.
Research On Brewing Soy Sauce Technology From Distiller's Grains
13.
Research On The Physicochemical Properties And Antioxidant Activities Of Peony Seed Meal Soy Sauces Prepared By Low-salt Solid-state And High-salt Dilute-state Technologies
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