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Keyword [soy sauce]
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1. Research And Application On Rapid Determination Of 3-MCPD In HVP And Soy Sauce
2. Study On Optimizing Enzyme System By Using Multi-strains During Koji Making And Improving Quality Of Soy Sauce
3. Study On The Formation And Changes Of Flavor Compounds In High-salt And Diluted-state Soy Sauce During Fermentation And Pasteurization
4. The Study On The Optimization And Mechanism During High-salt Soy Sauce Fermentation With Liquid State
5. Breeding Of Novel Fusant With Higher Activity Of Acid Protease From Aspergillus And Its Preliminary Application In Soy Sauce Fermentation
6. Studies On NaFeEDTA Fortified Soy Sauce
7. Analysis Of 3-chloro-1, 2-propanediol In Soy Sauce Determined By Gas Chromatography With Mass Spectrometric Detection
8. Research On The Hydrolysis Acidification Pretreatment Of The Organic Wastewater
9. Researches On The Safety And Quality Control System In Soy Sauce Enterprises
10. Determination Of Sodium Iron (Ⅲ) Ethylenediaminetetraacetate In Iron Fortified Soy Sauce And Studies On Its Stability
11. Study On Improving The Utilization Ratio Of Protein And Enhancing Of Flavor In Soy Sauce Brewing
12. Screening Of Strain And Optimization Of Fermentation Technology For Production Of Soy Sauce
13. Studies On Preservation And The Establishing Of HACCP System Applied To The Meat Products Cooked In Soy Sauce
14. Study On Mutation And Breeding Of Soy Brewing Aspergillus Oryzae By Ion Implantation
15. Breeding Of Salt-Tolerant And Ester-Producing Yeast
16. Experimental Research On Koji-making And Fermentation In The Process Of Soy Sauce
17. Design Of Rapid Test Kit For NaFeEDTA Determination In Iron Fortified Food
18. Research On Enhancing The Protein Utilizable Ratio And Amino Acid Productive Rate From The Soy Sauce By High-salt Diluted State Fermentation
19. Application Of PPESK Micro-filtration Membrane On The Removal Of Bacteria From Soy Sauce
20. Study On Proficiency Testing And Method Of Determination Of 3-Chloro-1,2-propanediol In Soy Sauce
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