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li yong pi jiu xia jiao liao niang zao xian wei jiang you de ji shu yan jiu
Pages: 57-59
Year: Issue:  1
Journal: Farm Products Processing

Keyword:  GetLinkList(KeywordFilter('啤酒下脚料酿造鲜味酱油')'kw''CJFQ');
Abstract: 研究并确定了啤酒下脚料替代豆粕为主要原料酿造鲜味酱油的最佳原料配比及最佳发酵期。利用啤酒下脚料生产的成品酱油,其产品质量标准符合国家二级酱油标准,而生产成本可降低23% 。
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