糟制

以草鱼为原料制作酒糟鱼，研究糟制工艺、杀菌条件和微生物对酒糟鱼品质的影响。

Effect of wine lees pickling technologies , sterilization conditions and microbe on quality of drunk fish was studied in this paper with grass carp .

利用米糟制备食用大米浓缩蛋白

Preparation of Rice Protein Concentrates from Rice Dregs

腌制、卤制、糟制的菜肴，除了其原料的天然味道之外，还添加了人工风味。

Besides their natural taste , dishes salted , pot-stewed , and pickled with grains or in wine are artificially flavored .

酶水解麦糟蛋白制备可溶性肽工艺研究

Study on Preparation of soluble peptides by enzymolysis of malt protein

固态发酵酿造糟渣制备菌体蛋白饲料

Single cell protein feed produced by a solidstate fermentation from brewing wastes

米糟蛋白酶解制备高F值寡肽的研究

Preparation of high Fischer value oligopeptide by enzymatic hydrolysis