1.
The Study of Sterilization Effect at Different Temperature on High Salt Liquid Sauce
高盐稀态酱油灭菌温度对酱油质量影响的研究
2.
Study on Optimizing Enzyme System by Using Multi-strains during Koji Making and Improving Quality of Soy Sauce
多菌株制曲促进酶系优化与提高酱油质量的研究
3.
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
4.
Researches on the Safety and Quality Control System in Soy Sauce Enterprises;
酱油生产企业安全质量控制体系的分析研究
5.
Comparison of Substances in Natural Fermented Soy Sauce and Blended Soy Sauce by GC-MS Discriminant Analysis
气相色谱-质谱对天然酿造酱油与配制酱油香气成分的分析比较
6.
STUDIES ON EXTENDING SHELF-LIFE OF SOY SAUCE BY NISIN, NAL AND C_8MG
Nisin、乳酸钠和单辛酸甘油酯延长酱油保质期研究
7.
Our main products are soy, catsup, pickles, balsam, sesame catsup, etc.
主要产品有：酱油、酱、菜、油、酱等系列产品。
8.
Effect of Thermal Treatment of Defatted Soy Flakes on the Neutral Protease Activity in Koji and Contents of Amino Nitrogen in Fermented Soy Sauce
豆粕热处理对酱曲中蛋白酶活性和酱油中氨基态氮含量的影响
9.
tomato, soy, cranberry, etc sauce
番茄酱、 酱油、 越橘沙司
10.
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
11.
Investigation on Hygienic Quality of Prepackaged Pickles Sold in Shenzhen City
深圳市售预包装酱腌菜卫生质量调查
12.
Processing technology and quality control of spiced and sauced beef with flexible package
软包装酱牛肉的加工工艺及质量控制
13.
Sauce is now supplied with the best quality from our plant to all over the world.
酱油现今从本厂以最佳品质向全世界销出。
14.
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
15.
Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce
高盐稀态酱油挥发性风味物质的分离与鉴定
16.
GFAAS Determination of Lead in Soy Sauce
石墨炉原子吸收光谱法测定酱油中铅含量
17.
Effect of different amount of Qu on fusel oils in Sauce-flavor liquor
不同加曲量对酱香型白酒中杂油醇影响探讨
18.
Determination of Ferric Sodium Edelate in Ferric Reinforced Soy Sauce by Ion Chromatography
离子色谱法测定铁强化酱油中NaFeEDTA的含量