beef-paste

基本解釋

Survey the feedstock and the plant and the techinics and the composition and the critical point of the finished product of the burning beef paste seasoner.
綜述了紅燒牛肉醬調(diào)味料加工的原料、設(shè)備、工藝、配方及成品質(zhì)量控制的關(guān)鍵點。
The result showed that when sucrose as carbon source,peptone or peptone plus beef paste as nitrogen source,original pH 6.0,the GABA production of As-8 strain could reach higher yield(4.2g/L) and was genetic stable after growing up to 15 generations.
菌株As-8轉(zhuǎn)化富集GABA的適宜條件爲(wèi):pH 6.;0;以蔗糖爲(wèi)碳源;蛋白腖爲(wèi)唯一氮源或蛋白腖和牛肉膏爲(wèi)複郃氮源。産生的GABA含量最高可達4
The processing technique of savoury beef paste
香辣牛肉醬的生産工藝
Quality control of the burning beef paste seasoner
紅燒牛肉醬調(diào)味料的品質(zhì)控制
Research on the processing of beef paste with fermented soybeans
豆豉牛肉醬食品工藝的研究