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机译:云南油Furu低盐固态发酵的特点:微生物,生物化学,结构,纹理和感官特性
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Joint Int Res Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Joint Int Res Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Joint Int Res Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Joint Int Res Lab Food Safety Wuxi 214122 Jiangsu Peoples R China|Cornell Univ Dept Food Sci Ithaca NY 14853 USA;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Joint Int Res Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Joint Int Res Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Fermented soybeans; low-salt; solid-state fermentation; soy curd; soybeans; Yunnan oil furu;
机译:云南云杉油盐低盐固态发酵特性:微生物学,生化,结构,质地和感官特性
机译:Mucor racemosus固态发酵麦麸和油饼中植酸酶生产的比较
机译:发酵水稻培养对中国传统发酵大豆调味品低盐豆腐的微生物,生化和感官特性的影响
机译:储层微生物储层的原油与微生物特性关系研究
机译:使用包装设计模型确定气调包装和辐照对鲜切哈密瓜的感官特性,微生物学,质地和颜色的影响
机译:桑树分支中新分离的油脂性真菌Mucor circinelloides Q531固态发酵产生的微生物油
机译:比较北韩和韩国本土鸡和商业肉鸡的化学成分,质地特征和感官特性