sufu

For food safety issues highlighted in the food industry , the safety of the sufu production also put forward higher requirements .

对于食品安全问题凸显的食品产业来说，对豆腐乳的安全生产也提出了更高的要求。

Effect of Different Package Materials on Sufu Quality

不同包装材料对腐乳质量的影响

The Studies on Fermentation Method of Whole - seed Sufu

全子叶腐乳发酵工艺的研究

Study on Change of Enzyme Activity and Chemical Composition of Sufu during Fermentation

腐乳发酵过程中酶活力和化学组分变化研究

Study on the Changes of Soybean Isoflavone During the Sufu Making

腐乳发酵过程中大豆异黄酮变化的研究

Detecting and analyzing to the related quality indicatrix of new type package of sufu

新型软包装腐乳相关质量指标检测与分析

Discussion on key equipments in sufu production

论腐乳生产关键设备

The anti-oxidative and ACE inhibitory activity in low salt sufu making

低盐腐乳生产过程中抗氧化和ACE抑制活性的变化

Determination of Peptidase System of Microorganisms in Ripening of Chinese Sufu

腐乳后发酵阶段微生物肽酶系统的测定

Application of Modern Biotechnology in Brewing Sufu Technology

应用现代生物技术酿造腐乳的技术探讨

Discussion about the main composition variety of Shaoxing sufu

绍兴腐乳发酵过程主要成分变化探讨

Study on the Basic Tastes and Taste Compounds in Water-soluble Extract of Sufu

腐乳基本滋味及其呈味物质的研究

In the single-factor test based on the response surface method sufu production and bacteria culture conditions were optimized .

在单因素试验基础上，利用响应面法对腐乳生产的培菌条件进行优化。

Preparation technique for the dressing mixture of grey sufu FU Chun

青方腐乳汤料的配制技术

Discussion on Sensory Evaluation Methods for Color , Aroma , Taste , and Quality of Sufu

浅谈腐乳的色、香、味、质的感官品评方法

Study on Composition Changes during Sufu Ripening

对腐乳后酵过程中一些成分变化的研究

Cluster and correlation analysis of sufu

腐乳的聚类与相关分析

Application Technology of Yeast Extractive in the Sufu Brewing

酵母抽提物在腐乳酿造中应用技术

Study on the Chinese preserved beancurd Advance on Sufu

说中国腐乳腐乳的研究进展

Review of Researches on Application of Microbe-Proteases to Sufu Production

微生物蛋白酶在腐乳生产中的应用研究进展

The effect of sufu on Chinese cuisine

腐乳在烹饪中的调味作用

Sufu fermentation consists of pehtze preparation and ripening according to production stage .

腐乳生产按生产工段可分为前期培菌和后期发酵。

The Study on the Parameters of Post-Fermentation of White Sufu Applying Enzyme and The Lower Salt Technology

酶法低盐保温白腐乳后酵工艺条件的研究

The Effect of Salt on the Hydrolysis of Protein and Fat during the Ageing of Sufu

腐乳生产过程中食盐对蛋白质、脂肪水解的影响

Non-thermal sterilization of Sufu by intense pulsed magnetic field

高强度脉冲磁场对腐乳的杀菌效果研究

Determination of trace Pb in sufu by GFAAS using standard addition method and ascorbic acid as matrix modifier

标准加入法-抗坏血酸基体改进剂GFAAS测定腐乳中痕量铅

High Field Strength EMP with Its Applied Study in Biology Non-thermal sterilization of Sufu by intense pulsed magnetic field

高场强电磁脉冲模拟器及其生物学研究高强度脉冲磁场对腐乳的杀菌效果研究

A Preliminary investigation in the alteration of peptide mapping and its promotion to the growth during Sufu fermentation

腐乳发酵过程中肽谱变化及其促生长性能初探

Mucor flavus is one of the main moulds used in sufu production in the northeast area of China .

黄色毛霉是东北地区生产腐乳用的菌种之一。

Clinical Observation on Promoting the Injured Area Repair of SUFU Gelatin in the Cervical Erosion by LEEP Technique

苏肤凝胶促进宫颈糜烂LEEP刀术后创面修复的临床观察