化学酱油

分析酿造酱油和化学酱油中氨基酸组分，并初步判定产品品质。

The composition of amino acids of brewing soy sauce and chemical soy sauce was analyzed , and the quality of products were determined originally .

本文采用半化学酱油新工艺，对牛肉等5种蛋白质原料经米曲霉发酵前后的游离氨基酸的种类、数量进行了测定；

In this paper , the new technology of semi - chemical soy sauce was used to measure the kind and amount of free amino acids from five protein materials including beef before and after brewed by Aspergillus oryzae .

腐殖酸絮凝体的形态学特征和混凝化学条件酱油废水混凝处理的特征及机理研究

Study on characteristics and mechanisms of sauce wastewater 's flocculation treatment

重点讨论了氨基酸的一般物理性质和化学性质，及酱油内的氨基酸在一定条件下的化学变化。

This paper inquired into physical property and chemical property about amino acid , and the chemical change of amino acid in soy sauce under given conditions .