The soy sauce containing urea will become red when heated together with diacetyldioxime and phosphoric acid.

掺有尿素酱油在与丁二酮肟、磷酸混合后,加热煮沸会呈现红色。

The experiments show the tinge zymotechnics soy sauce improves the flavor and quality of grilled food remarkably.

通过研究表明酱油能明显烤食品风味,提高产品品质。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油中与米曲霉协同发酵作用,确定了可应用于低盐浇淋酱油中糖化增香曲添加量。

This article introduces the production of soy sauce in semiworks,it is a guiding to production of soy sauce.

到实践对小企业生产酱油进行了详细介绍,对生产起到了一定指导意义。

On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基于可溶性固形物折射原,用折光计法测定酱油中可溶性无盐固形物含量,取得了与重量法基本一致结果。

In this paper, the methods about the production of low-sodium and high-potassium soy sauce were introduced. This production had a good refection in the hyperpiesia.

本文介绍了生产低钠高钾酱油生产工艺方法,该产品在原发性高血压病人中试用得到满意效果。

The soy sauce containing urea will become red when heated together with diacetyldioxime and phosphoric acid.

掺有尿素酱油在与丁二酮肟、磷酸混合后,加热煮沸会呈现红色。

The experiments show the tinge zymotechnics soy sauce improves the flavor and quality of grilled food remarkably.

通过研究表明酱油能明显改善焙烤食品风味,提高产品品质。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香在低盐浇林酱油中与酵作用,确定了可应用于低盐浇淋酱油中糖化增香添加量。

This article introduces the production of soy sauce in semiworks,it is a guiding to production of soy sauce.

从理论到实践对小企业生产酱油进行了详细介绍,对生产起到了一定指导意义。

On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基于可溶性固形物折射原理,用折光计法测定酱油中可溶性无盐固形物含量,取得了与重量法基本一致结果。

In this paper, the methods about the production of low-sodium and high-potassium soy sauce were introduced. This production had a good refection in the hyperpiesia.

本文介绍了生产低钠高钾酱油生产工艺方法,该产品在原性高血压病人中试用得到满意效果。

The soy sauce containing urea will become red when heated together with diacetyldioxime and phosphoric acid.

掺有尿素酱油在与丁二酮肟、磷酸混合后,加热煮沸会呈现红色。

The experiments show the tinge zymotechnics soy sauce improves the flavor and quality of grilled food remarkably.

通过研究表明酱油能明显改善焙烤食品风味,提高产品品质。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化在浇林酱油中与米霉协同发酵作用,确定了可应用浇淋酱油中糖化添加量。

This article introduces the production of soy sauce in semiworks,it is a guiding to production of soy sauce.

从理论到实践对小企业生产酱油进行了详细介绍,对生产起到了一定指导意义。

On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基可溶性固形物折射原理,用折光计法测定酱油中可溶性无固形物含量,取得了与重量法基本一致结果。

In this paper, the methods about the production of low-sodium and high-potassium soy sauce were introduced. This production had a good refection in the hyperpiesia.

本文介绍了生产钠高钾酱油生产工艺方法,该产品在原发性高血压病人中试用得到满意效果。

The soy sauce containing urea will become red when heated together with diacetyldioxime and phosphoric acid.

掺有尿素酱油在与丁二酮肟、磷酸混合后,加热煮沸会呈现红色。

The experiments show the tinge zymotechnics soy sauce improves the flavor and quality of grilled food remarkably.

通过研究表明酱油能明显改善焙烤食品风味,提高产品品质。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油中与米曲霉协同发酵作用,确定了应用于低盐浇淋酱油中糖化增香曲添加量。

This article introduces the production of soy sauce in semiworks,it is a guiding to production of soy sauce.

从理论到实践对小企业生产酱油进行了详细介绍,对生产起到了一定指导意义。

On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基于固形物折射原理,用折光计法测定酱油中无盐固形物含量,取得了与重量法基本一致结果。

In this paper, the methods about the production of low-sodium and high-potassium soy sauce were introduced. This production had a good refection in the hyperpiesia.

本文介绍了生产低钠高钾酱油生产工艺方法,该产品在原发高血压病人中试用得到满意效果。

The soy sauce containing urea will become red when heated together with diacetyldioxime and phosphoric acid.

掺有尿素酱油在与丁二酮肟、磷酸混合后,加热煮沸会呈现红色。

The experiments show the tinge zymotechnics soy sauce improves the flavor and quality of grilled food remarkably.

通过研究表明酱油能明显改善焙烤食品风味,提高产品品质。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油中与米曲霉协同发酵作用,确定了可应用于低盐浇淋酱油中糖化增香曲添加量。

This article introduces the production of soy sauce in semiworks,it is a guiding to production of soy sauce.

从理论到实践对小企业生产酱油进行了详细介绍,对生产起到了一定指导意。

On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基于可溶性固形物折射原理,用折光法定酱油中可溶性无盐固形物含量,取得了与重量法基本一致结果。

In this paper, the methods about the production of low-sodium and high-potassium soy sauce were introduced. This production had a good refection in the hyperpiesia.

本文介绍了生产低钠高钾酱油生产工艺方法,该产品在原发性高血压病人中试用得到满意效果。

The soy sauce containing urea will become red when heated together with diacetyldioxime and phosphoric acid.

掺有尿素酱油在与丁二酮肟、磷酸混合后,加热煮沸会呈现红色。

The experiments show the tinge zymotechnics soy sauce improves the flavor and quality of grilled food remarkably.

通过研究表明酱油能明显改善焙烤食品风味,提高产品品质。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油中与米曲霉协同发酵作用,确定了可应用于低盐浇淋酱油中糖化增香曲添加量。

This article introduces the production of soy sauce in semiworks,it is a guiding to production of soy sauce.

从论到实践对小企业生产酱油进行了详细介绍,对生产起到了一定指导意。

On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基于可溶性固形物折,用折光计法测定酱油中可溶性无盐固形物含量,取得了与重量法基本一致结果。

In this paper, the methods about the production of low-sodium and high-potassium soy sauce were introduced. This production had a good refection in the hyperpiesia.

本文介绍了生产低钠高钾酱油生产工艺方法,该产品在发性高血压病人中试用得到满意效果。

The soy sauce containing urea will become red when heated together with diacetyldioxime and phosphoric acid.

掺有尿素酱油在与丁、磷酸混合后,加热煮沸会呈现红色。

The experiments show the tinge zymotechnics soy sauce improves the flavor and quality of grilled food remarkably.

通过研究表明酱油能明显改善焙烤食品风味,提高产品品质。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油中与米曲霉协同发酵作用,确了可应用于低盐浇淋酱油中糖化增香曲添加量。

This article introduces the production of soy sauce in semiworks,it is a guiding to production of soy sauce.

从理论到实践对小企业生产酱油进行了详细介绍,对生产起到了指导意义。

On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基于可溶性固形物折射原理,用折光计法测酱油中可溶性无盐固形物含量,取得了与重量法基本致结果。

In this paper, the methods about the production of low-sodium and high-potassium soy sauce were introduced. This production had a good refection in the hyperpiesia.

本文介绍了生产低钠高钾酱油生产工艺方法,该产品在原发性高血压病人中试用得到满意效果。

The soy sauce containing urea will become red when heated together with diacetyldioxime and phosphoric acid.

掺有尿素酱油在与丁二酮肟、磷酸混合后,加热煮沸会呈现红色。

The experiments show the tinge zymotechnics soy sauce improves the flavor and quality of grilled food remarkably.

通过研究表明酱油能明显改善焙烤食品风味,提高产品品质。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油与米曲霉协同发酵作用,确定了应用于低盐浇淋酱油糖化增香曲添加量。

This article introduces the production of soy sauce in semiworks,it is a guiding to production of soy sauce.

从理论到实践对小企业生产酱油进行了详细介绍,对生产起到了一定指导意义。

On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基于性固形物折射原理,用折光计法测定酱油性无盐固形物含量,取得了与重量法基本一致结果。

In this paper, the methods about the production of low-sodium and high-potassium soy sauce were introduced. This production had a good refection in the hyperpiesia.

本文介绍了生产低钠高钾酱油生产工艺方法,该产品在原发性高血压病人试用得到满意效果。

The soy sauce containing urea will become red when heated together with diacetyldioxime and phosphoric acid.

掺有尿素酱油在与丁二酮肟、磷酸混合后,加热煮沸红色。

The experiments show the tinge zymotechnics soy sauce improves the flavor and quality of grilled food remarkably.

通过研究表明酱油能明显改善焙烤食品风味,提高产品品质。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油中与米曲霉协同发酵作用,确定可应用于低盐浇淋酱油中糖化增香曲添加量。

This article introduces the production of soy sauce in semiworks,it is a guiding to production of soy sauce.

从理论到实践对小企业生产酱油进行介绍,对生产起到一定指导意义。

On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基于可溶性固形物折射原理,用折光计法测定酱油中可溶性无盐固形物含量,取得与重量法基本一致结果。

In this paper, the methods about the production of low-sodium and high-potassium soy sauce were introduced. This production had a good refection in the hyperpiesia.

本文介绍生产低钠高钾酱油生产工艺方法,该产品在原发性高血压病人中试用得到满意效果。