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关于酱油全氮利用率提高的技术措施 被引量:3

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出处 《中国调味品》 CAS 北大核心 2000年第1期20-21,共2页 China Condiment
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同被引文献47

  • 1刘国信.低盐固态法制酱油工艺的要点探讨[J].中国酿造,2005,24(5):45-47. 被引量:9
  • 2李祥,郑民锁.膨化技术在酱油酿造中的应用[J].中国调味品,1997(4):5-7. 被引量:6
  • 3陈魁.试验设计与分析[M].北京:清华大学出版社,2005:72—138.
  • 4Kyeong keun oh, Heon woong Jung,Ji Yong Park. Effects of extrusion-texturization on defatted soy flour for soy sauce fermentation. Han'Guk sikp'on kwahak Hoeehi, 25, (1) : 1-8,1993.
  • 5Pensiri sriburi, pranee Anprung. Microencapsulated cells bioreactor for fermentation of soy sauce. Ⅰ. preparation and characterization of microcapsules containing living cells of Lactobacillus delbrueckii TISTR108 and zygosaccharomyces rouxii NRRL Y-2547. Focd, 23, (1): 22-34, 1993.
  • 6Iwasaki, K, Nakajima,M, sasahara, H. Porous alumina beads for immobilization of lactic acid bacteria and its application for repeated-batch fermentation in soy sauce produiction. Journal of Fermentation & Bioengineering, 73, (5): 375-379, 1992.
  • 7Veki Tatsuro. Development of a soy sauce brewing method using a mixed koji-making system of two koji molds [J]. Nippon Shoyu Kenkyusho zasshi, 1997,23 (2) : 61-70.
  • 8Su N W , Lee M H . Purification and characterization of a novel salt-tolerant protease from Aspergillussp. FC- 1 0 , a soy sauce koji mold [ J ]. Journal of Industrial Microbiology & Biotechnology . Houndmills, Basingstoke, Hampshire, UK :Nature Publishing Group, 2001,26 (4) : 253-258.
  • 9Chen Chun - ming. Iron fortification of soy sauce in China[J]. Food, Nutrition & Agriculture, 2004,32:76-84.
  • 10Sluis C van der , Tramper J , Wijffels R H . Enhancing and accelerating flavour formation by salttolerant yeasts in Japanese soysauce processes [ J ]. Trends in Food Science & Technology. [ Kidlington, Oxford, UK,Elsevier Science Ltd],2001,12 (9):322-327.

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