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

掺有尿素的酱油在丁二酮肟、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米曲霉的协同发酵作用,可应用于低盐浇淋酱油中的糖化增香曲的添加量。

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详细的介绍,对生产起到一的指导意义。

She boiled lotus-roots in soy.

她用酱油煮藕。

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

基于可溶性固形物的折射原理,用折光计法测酱油中可溶性无盐固形物的含量,取得重量法基本一致的结果。

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的生产工艺方法,该产品在原发性高血压病人中试用得到满意的效果。

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.

研究糖化增在低盐浇林酱油中米霉协同发酵作用,确定了可应用于低盐浇淋酱油中糖化增添加量。

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。

She boiled lotus-roots in soy.

她用酱油煮藕。

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.

有素的酱油在丁二酮肟、磷后,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米曲霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖化增香曲的添加量。

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的介绍,对生产起到了一定的指导意义。

She boiled lotus-roots in soy.

她用酱油煮藕。

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

基于可溶性固形物的折射原理,用折光计法测定酱油中可溶性无盐固形物的含量,取得了重量法基本一致的结果。

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的生产工艺方法,该产品在原发性高血压病人中试用得到满意的效果。

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

掺有尿素的油丁二酮肟、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.

研究糖化增香曲浇林油中米曲霉的协同发酵作用,确定了可应用于浇淋油中的糖化增香曲的添加量。

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油进行了详细的介绍,对生产起到了一定的指导意义。

She boiled lotus-roots in soy.

她用油煮藕。

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

基于可溶性固形物的折射原理,用折光计法测定油中可溶性无固形物的含量,取得了重量法基本一致的结果。

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油的生产工艺方法,该产品原发性高血压病人中试用得到满意的效果。

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

掺有尿素的酱油在丁二酮肟、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酱油中米曲霉的协同发酵作,确定了可应于低淋酱油中的糖化增香曲的添加量。

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的介绍,对生产起到了一定的指导意义。

She boiled lotus-roots in soy.

她酱油煮藕。

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

基于可溶性固形物的折射原理,折光计法测定酱油中可溶性无固形物的含量,取得了重量法基本一致的结果。

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的生产工艺方法,该产品在原发性高血压病人中试得到满意的效果。

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

掺有尿素的油在丁二酮肟、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油中米曲霉的协同发酵作用,确定了可应用于低盐浇淋油中的糖化增香曲的添加量。

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

从理论到实践对小业产油进行了详细的介绍,对产起到了一定的指导意义。

She boiled lotus-roots in soy.

她用油煮藕。

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

基于可溶性固形物的折射原理,用折光计法测定油中可溶性无盐固形物的含量,取得了重量法基本一致的结果。

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.

本文介绍了产低钠高钾油的产工艺方法,该产品在原发性高血压病人中试用得到满意的效果。

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

掺有尿素的油在丁二酮肟、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.

研究糖化增香曲在林油中米曲霉的协同发酵作,确定了可应于淋油中的糖化增香曲的添加量。

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油进行了详细的介绍,对生产起到了一定的指导意义。

She boiled lotus-roots in soy.

她油煮藕。

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

基于可溶性固形物的折射原理,折光计法测定油中可溶性无固形物的含量,取得了重量法基本一致的结果。

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油的生产工艺方法,该产品在原发性高血压病人中试得到满意的效果。

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

掺有尿素的酱在丁二酮肟、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.

通过研究表酱改善焙烤食品风味,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中米曲霉的协同发酵作用,确定了可应用于低盐浇淋酱中的糖化增香曲的添加量。

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进行了详细的介绍,对生产起到了一定的指导意义。

She boiled lotus-roots in soy.

她用酱煮藕。

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

基于可溶性固形物的折射原理,用折光计法测定酱中可溶性无盐固形物的含量,取得了重量法基本一致的结果。

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的生产工艺方法,该产品在原发性高血压病人中试用得到满意的效果。

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

掺有尿素的在丁二酮肟、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中米曲霉的协同发酵作用,确定了可应用于低盐浇淋中的糖化增香曲的添加量。

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进行了详细的介绍,对生产起到了一定的指导意义。

She boiled lotus-roots in soy.

她用煮藕。

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

基于可溶性固形物的折射原理,用折光计法测定中可溶性无盐固形物的含量,取得了重量法基本一致的结果。

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的生产工艺方法,该产品在原发性高血压病人中试用得到满意的效果。