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Keyword [high-salt liquid-state]
Result: 1 - 6 | Page: 1 of 1
1.
Analysis On Flavor Components And Identification Of Production Technology In Soy Sauce And Vinegars
2.
Fermentation Performance Comparison Of Aspergillus Oryzae Rib40and3.042in Soy Sauce
3.
Research On The Multi-System Integration Managemnt Model Into High-Salt Liquid-State Brewing Soy Sauce Based On The HACCP
4.
The Research And Development Of Scallop Skirt Fermented Seasonings
5.
Preliminary Research And Development Of Black Bean Sauce
6.
Volatile Flavor Compounds And Protease Of High-Salt Liquid-State Soy Sauce Fermentated By Aspergillus Oryzae
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