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Effect of Temperature on Biochemical Changes Induced by Bacillus subtilis (SDA3) During Starter Culture Fermentation of Soybean into Condiment (Soy-Daddawa)
Soybean Condiment Soy-Daddawa
2008/11/26
In an attempt to upgrade the traditional fermentation technology of soybean into daddawa, the effect of fermentation temperature on the biochemical and organoleptic properties of soy-daddawa produced ...
Effect of Temperature on Biochemical Changes Induced by Bacillus subtilis (SDA3) During Starter Culture Fermentation of Soybean into Condiment (Soy-Daddawa)
Biochemical Change Bacillus subtilis
2016/5/31
In an attempt to upgrade the traditional fermentation technology of soybean into daddawa, the effect of fermentation temperature on the biochemical and organoleptic properties of soy-daddawa produced ...